East Asian · 20 min · Easy · 2 servings

Sesame Soba Noodles

Name: Sesame Soba Noodles
Total time: 20 min
Yield: 2 servings
Ingredients: 7.05 oz soba noodles; 1 cup frozen edamame beans, podded; 3 tbsp tahini; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp toasted sesame oil; 2 tsp maple syrup; 2 tsp fresh ginger, grated; 1 garlic clove, grated; 1 cucumber, cut into matchsticks; 1 carrot, cut into matchsticks; 3 scallions, sliced; 1 tbsp sesame seeds; ½ tsp chili flakes

Cold buckwheat noodles in a nutty sesame dressing, loaded with edamame and crunchy raw vegetables. Fifteen minutes, and it is better after an hour in the fridge.

~720 cal per serving — Calories are approximate, per serving — a guide only.

high-proteinnut-free

Plan it:

Method

1
Boil the noodles
⏱ 6 min
Cook the soba in a large pot of unsalted boiling water until just tender — check a minute before the packet says, as soba goes from firm to mushy quickly. Add the edamame for the last two minutes.
2
Rinse cold
⏱ 1 min
Drain and rinse the noodles under cold running water, rubbing them gently with your hands to wash off the starch. This is what stops soba clumping into a solid block. Drain well.
3
Whisk the dressing
Whisk the tahini, soy sauce, rice vinegar, sesame oil, maple syrup, ginger and garlic in a large bowl. It will seize and go stiff at first — keep adding water a tablespoon at a time until it loosens into a pourable dressing.
4
Toss and serve
Tip the drained noodles and edamame into the dressing with the cucumber, carrot and most of the scallion. Toss until everything is coated, then top with the sesame seeds, chili flakes and remaining scallion.

Notes

Tahini dressings always seize before they loosen — trust the process and keep adding water. Most soba contains wheat as well as buckwheat, so this is not gluten-free unless you find 100% buckwheat noodles.

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Method

Boil the noodles

Rinse cold

Whisk the dressing

Toss and serve

Notes