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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.
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.
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.
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.
Divide the noodle mixture evenly among 4 serving bowls. Garnish each bowl with a sprinkle of toasted sesame seeds before serving.

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.
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.
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.
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.
Divide the noodle mixture evenly among 4 serving bowls. Garnish each bowl with a sprinkle of toasted sesame seeds before serving.