Sesame Soba Noodle Salad with Edamame and Cucumber

By Sprig Originals ✓ · cooked up in Sprig

A big, glossy bowl of chilled buckwheat noodles tossed in a ginger-sesame soy dressing with sweet edamame, crunchy cucumber and carrot. It tastes best after it has sat a while, so it's ideal for hauling to a potluck — no reheating, no crowding the host's oven, and it stays good on the table at room temperature all afternoon.

Ingredients

• 1 lb dried soba noodles
• 2 cups frozen shelled edamame
• 1 English cucumber, halved lengthwise and thinly sliced
• 2 large carrots, coarsely grated
• 6 scallions, thinly sliced
• 1/4 cup toasted sesame seeds

• 1/2 cup soy sauce
• 1/3 cup rice vinegar
• 1/4 cup toasted sesame oil
• 3 tbsp neutral oil, such as canola
• 3 tbsp honey
• 2 tbsp finely grated fresh ginger
• 1 tsp red pepper flakes (optional)

Instructions

1. Bring a large pot of water to a rolling boil (do not salt it — soba and soy sauce bring plenty). Add the soba, stir immediately so it doesn't clump, and boil 4 to 5 minutes, or 1 minute less than the package says.
2. Add the frozen edamame to the same pot for the last 2 minutes of cooking. Drain everything into a colander and rinse under cold running water for a full minute, tossing with your hands, until the noodles are cold and no longer slippery with starch. Shake well to drain.
3. While the noodles cook, whisk the soy sauce, rice vinegar, sesame oil, neutral oil, honey, grated ginger and red pepper flakes in a large serving bowl until the honey dissolves, about 30 seconds.
4. Add the drained noodles and edamame to the bowl and toss with tongs until every strand is coated and glossy. Let sit 10 minutes so the noodles drink up the dressing.
5. Add the cucumber, carrot, scallions and 3 tablespoons of the sesame seeds. Toss again, then taste and add a splash more soy sauce or vinegar if it needs sharpening.
6. Scatter the remaining sesame seeds over the top. Cover and refrigerate up to 24 hours, or travel with it as is.
7. Serve at room temperature: pull it out of the fridge 30 minutes before eating and give it one last toss, since the dressing settles to the bottom.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Char-Grilled Oysters with Garlic-Worcestershire Butter

Are you this recipe's original author or publisher? Report a problem