Refreshing Soba Noodle Bowl (Print version)

Chewy buckwheat noodles with crisp vegetables and creamy sesame dressing, perfect for a nourishing meal.

# 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 tablespoons toasted sesame seeds
07 - 1/4 cup fresh cilantro or mint leaves, optional

→ Sesame Dressing

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

# Directions:

01 - Bring water to a boil in a medium saucepan and cook dried soba noodles according to package instructions. Drain and rinse under cold running water to prevent sticking.
02 - While noodles cook, bring a separate pot of salted water to boil. Add edamame and blanch for 2 to 3 minutes until tender-crisp. Drain and set aside.
03 - In a small mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, tahini, honey, ginger, and minced garlic until smooth. Add water gradually to achieve a pourable consistency.
04 - Julienne cucumber and carrots into thin, uniform strips. Thinly slice scallions on the bias. Arrange all prepped vegetables in separate sections for assembly.
05 - Transfer cooled soba noodles to a large bowl. Pour half of the sesame dressing over noodles and toss gently to coat evenly.
06 - Divide dressed noodles equally among four serving bowls. Arrange edamame, cucumber, carrots, and scallions in sections on top of each bowl. Drizzle remaining dressing over each serving.
07 - Garnish each bowl with toasted sesame seeds and fresh herbs if desired. Serve immediately while noodles are chilled and vegetables are crisp.

# Expert Advice:

01 -
  • It comes together in under 25 minutes, so you can have dinner on the table faster than takeout arrives.
  • The sesame dressing is addictively savory-sweet, and you'll find yourself making extra just to drizzle over leftover vegetables.
  • It's naturally light but somehow still feels like a complete meal, leaving you satisfied without that heavy afternoon sluggishness.
02 -
  • If you don't rinse the cooked noodles under cold water, they'll stick together into a frustrating clump—I learned this the hard way and now I'm almost religious about it.
  • Taste the dressing before you commit it to the noodles; adjust the saltiness and sweetness to your preference because everyone's palate is different and your version matters.
  • Assemble this bowl right before serving or the vegetables will start releasing water and making everything soggy—unlike pasta dishes, soba bowls like to be eaten quickly.
03 -
  • Toast your own sesame seeds in a dry pan over medium heat for just two minutes—you'll hear them pop and smell that incredible nuttiness that transforms everything.
  • If you're making this for a group, prep all the components ahead of time but don't dress or assemble until just before serving; everything tastes better when it's fresh.
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