Cold noodles with a sesame-ginger dressing, fresh cucumber, carrot, and protein-rich edamame for a light, vibrant meal.
# What You'll Need:
→ Noodles
01 - 10 oz soba noodles or rice noodles
→ Vegetables
02 - 1 medium cucumber, julienned
03 - 2 medium carrots, peeled and julienned
04 - 1 cup shelled edamame, cooked and cooled
05 - 2 green onions, thinly sliced
06 - 2 tablespoons toasted sesame seeds
→ Sesame Ginger Dressing
07 - 3 tablespoons tahini or smooth peanut butter
08 - 2 tablespoons soy sauce
09 - 2 tablespoons toasted sesame oil
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon maple syrup or honey
12 - 1 tablespoon freshly grated ginger
13 - 1 clove garlic, minced
14 - 2 to 3 tablespoons water
# How To Make It:
01 - Bring a large pot of water to boil. Cook noodles according to package directions until tender. Drain through a colander and rinse thoroughly under cold running water until completely chilled. Set aside.
02 - Julienne the cucumber and carrots into thin, uniform matchsticks. Ensure edamame are cooked, cooled, and shelled. Slice green onions thinly on the bias.
03 - In a small mixing bowl, combine tahini, soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic. Whisk vigorously until smooth and homogeneous. Add water gradually, one tablespoon at a time, until dressing reaches a pourable consistency.
04 - Place cold noodles in a large bowl. Pour sesame ginger dressing over noodles and toss thoroughly until all noodles are evenly coated with dressing.
05 - Add cucumber, carrot, and edamame to the bowl with dressed noodles. Toss gently but thoroughly to combine all components evenly throughout.
06 - Divide noodle mixture among four serving bowls. Garnish each bowl with sliced green onions and toasted sesame seeds distributed evenly across the top.
07 - Serve immediately while noodles maintain their texture, or refrigerate for up to 15 minutes for enhanced chilling if preferred.
