Ginger-sesame Noodle Bowls
Ginger-sesame Noodle Bowls
Ingredients
For the Noodle Bowls
- 8 ounces soba noodles
- 2 carrots, medium, shredded
- 1 cucumber, medium, julienned
- 1 red bell pepper, small, thinly sliced
- 4 green onions, thinly sliced
- 1 cup shelled edamame, frozen, thawed
For the Ginger-Sesame Dressing
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 tablespoon honey
- 1 teaspoon Sriracha, optional, for heat
For Garnish
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Cook the soba noodles according to package directions. Typically, this involves boiling them in a large pot of water for 5-7 minutes until al dente. Drain the noodles and rinse thoroughly with cold water to prevent sticking and to cool them down.
⏱️ 8 min - 2
While the noodles are cooking, prepare your vegetables. Shred the carrots, julienne the cucumber, thinly slice the red bell pepper, and slice the green onions. If using frozen edamame, ensure it is thawed.
⏱️ 10 min - 3
In a large mixing bowl, whisk together all the ingredients for the ginger-sesame dressing: low-sodium soy sauce, rice vinegar, toasted sesame oil, grated fresh ginger, minced garlic, honey, and Sriracha (if using). Whisk until well combined.
⏱️ 2 min - 4
Add the cooled soba noodles, shredded carrots, julienned cucumber, sliced red bell pepper, sliced green onions, and thawed edamame to the large mixing bowl with the dressing. Toss everything gently until all the ingredients are evenly coated with the dressing.
⏱️ 3 min - 5
Divide the noodle mixture evenly among 4 serving bowls. Garnish each bowl with a sprinkle of toasted sesame seeds before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ginger-sesame Noodle Bowls
Ingredients
For the Noodle Bowls
- 8 ounces soba noodles
- 2 carrots, medium, shredded
- 1 cucumber, medium, julienned
- 1 red bell pepper, small, thinly sliced
- 4 green onions, thinly sliced
- 1 cup shelled edamame, frozen, thawed
For the Ginger-Sesame Dressing
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 tablespoon honey
- 1 teaspoon Sriracha, optional, for heat
For Garnish
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Cook the soba noodles according to package directions. Typically, this involves boiling them in a large pot of water for 5-7 minutes until al dente. Drain the noodles and rinse thoroughly with cold water to prevent sticking and to cool them down.
⏱️ 8 min - 2
While the noodles are cooking, prepare your vegetables. Shred the carrots, julienne the cucumber, thinly slice the red bell pepper, and slice the green onions. If using frozen edamame, ensure it is thawed.
⏱️ 10 min - 3
In a large mixing bowl, whisk together all the ingredients for the ginger-sesame dressing: low-sodium soy sauce, rice vinegar, toasted sesame oil, grated fresh ginger, minced garlic, honey, and Sriracha (if using). Whisk until well combined.
⏱️ 2 min - 4
Add the cooled soba noodles, shredded carrots, julienned cucumber, sliced red bell pepper, sliced green onions, and thawed edamame to the large mixing bowl with the dressing. Toss everything gently until all the ingredients are evenly coated with the dressing.
⏱️ 3 min - 5
Divide the noodle mixture evenly among 4 serving bowls. Garnish each bowl with a sprinkle of toasted sesame seeds before serving.
⏱️ 1 min