Soba Noodle Bowl Sesame Dressing (Printer-friendly)

Chewy buckwheat noodles with crisp vegetables, edamame, and savory sesame dressing—ready in 25 minutes.

# What You'll Need:

→ Noodles & Vegetables

01 - 8.8 oz dried soba noodles
02 - 1 cup shelled edamame, fresh or frozen
03 - 1 medium cucumber, julienned
04 - 2 medium carrots, peeled and julienned
05 - 2 scallions, thinly sliced
06 - 2 tbsp toasted sesame seeds
07 - ¼ cup fresh cilantro or mint leaves, optional

→ Sesame Dressing

08 - 3 tbsp soy sauce or tamari for gluten-free
09 - 2 tbsp rice vinegar
10 - 1 tbsp toasted sesame oil
11 - 1 tbsp tahini or smooth peanut butter
12 - 1 tbsp honey or maple syrup
13 - 1 tsp grated fresh ginger
14 - 1 small garlic clove, minced
15 - 1 tbsp water, as needed for consistency

# How-To Steps:

01 - Cook the soba noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
02 - While the noodles cook, blanch the edamame in boiling water for 2-3 minutes, then drain and set aside.
03 - In a small bowl, whisk together all sesame dressing ingredients until smooth. Add more water as needed to reach a pourable consistency.
04 - Julienne the cucumber and carrots, and thinly slice the scallions.
05 - In a large bowl, toss the cooled soba noodles with half of the sesame dressing.
06 - Divide the dressed noodles among four bowls. Top each with edamame, cucumber, carrots, and scallions. Drizzle with remaining dressing.
07 - Garnish with toasted sesame seeds and fresh herbs if desired. Serve immediately.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout, and tastes just as good cold from the fridge the next day.
  • You can prep everything ahead and assemble bowls whenever hunger hits, making weeknight dinners feel effortless.
  • The noodles are naturally filling but light—no heavy feeling afterward, just satisfaction.
02 -
  • Rinsing the cooked noodles under cold water is non-negotiable—it stops them from continuing to cook and sticking together in a clump.
  • The dressing tastes bland on its own until everything comes together; trust the recipe and don't oversalt thinking you're fixing something wrong.
03 -
  • Toast your own sesame seeds in a dry pan for thirty seconds if you have them—the flavor difference between raw and toasted is like comparing a whisper to a conversation.
  • Keep the noodles and dressing slightly separate until serving; toss the portions you're eating right then so they don't turn soggy after a few hours.
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