Sesame Ginger Soba with Cucumber and Edamame
Chilled buckwheat noodles tossed in a nutty sesame-ginger dressing with crisp cucumber, shelled edamame and toasted sesame seeds. A fast, make-ahead lunch.
- Prep
- 15 min
- Cook
- 8 min
- Total
- 23 min
- Serves
- 4
The cold rinse is the key step: it stops the cooking and washes off the starch that makes soba gummy. If the noodles tighten up in the fridge, loosen them with a splash of water and a drizzle of sesame oil before serving. Add a soft-boiled egg or sliced grilled chicken to turn it into a heartier supper.
Method
-
Whisk the soy sauce, rice vinegar, sesame oil, maple syrup, ginger and red pepper flakes in a large bowl.
-
Boil the soba in a large pot of unsalted water according to the package, usually . Add the edamame for the last of cooking.
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Drain and rinse under cold running water, rubbing the noodles gently with your hands, until completely cool and no longer slippery with starch. Drain well.
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Add the noodles and edamame to the dressing along with the cucumber and carrot. Toss with tongs until every strand is coated.
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Fold in the cilantro, then pile into bowls and scatter the sesame seeds over the top.
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Serve right away, or cover and chill up to 2 days.
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