Target: 6 × 4 inches · landscape

Edamame Soba Noodle Salad with Sesame-Ginger Dressing

50 min · 4 servings

Ingredients

□ 12 oz dried buckwheat soba noodles

□ 1 1/2 cups shelled edamame, thawed if frozen

□ 1 medium English cucumber

□ 1 medium carrot

□ 3 scallions

□ 2 tbsp toasted sesame oil

□ 2 tbsp low-sodium soy sauce

□ 1 tbsp unseasoned rice vinegar

□ 1 tbsp honey

□ 2 tsp finely grated fresh ginger

□ 1 tbsp toasted sesame seeds

1. Bring a large pot of water to a boil. Whisk sesame oil, soy, vinegar, honey, and ginger until smooth.

2. Cut cucumber, carrot, and scallions into fine strips; keep cold for crispness. Cook soba just tender using package timing.

3. Rinse noodles cold, gently separating strands, then drain fully. Simmer edamame until tender and rinse cool.

4. Toss noodles and edamame with most of the dressing, then chill. For make-ahead, keep vegetables and reserved dressing separate.

5. Fold in crisp vegetables and remaining dressing. Finish with sesame seeds and serve cold.

Cook’s note: Rinse and drain soba thoroughly so the dressing clings and the strands stay separate.