Edamame Soba Noodle Salad with Sesame-Ginger Dressing

Chilled buckwheat soba and edamame meet crunchy vegetables in a sesame-ginger dressing, with a careful rinse and separate make-ahead storage keeping every strand distinct and the vegetables crisp.

50 min

4 servings

Chilled soba noodles, edamame, cucumber, carrot, and scallions are coated in sesame-ginger dressing.

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

Equipment

Large pot · Colander · Small saucepan · Mixing bowl · Fine grater · Sharp knife

Separate the strands

Rinse soba until cool, then drain until the colander stops dripping; excess water dilutes the dressing and encourages clumps.

Protect the crunch

Chill dressed noodles, vegetables, and reserved dressing separately, then combine just before serving for crisp cucumber and carrot.

Start the dressing and vegetables

01. Bring a large pot of water to a steady boil, leaving room for the soba to move freely as it cooks.

02. Whisk sesame oil, soy sauce, rice vinegar, honey, and grated ginger until the honey dissolves and the dressing is uniform.

Cut and cook the soba

03. Cut cucumber and carrot into fine matchsticks, slice the scallions, and keep them covered and cold for a crisp finish.

04. Stir soba into boiling water and cook to the package's shorter suggested time; taste for tender strands with a slight bite.

Cool and drain

05. Rinse soba under cold running water while gently separating the strands, then shake and drain until no water drips.

06. Simmer edamame until tender, then drain, rinse cold, and shake dry so it will not water down the salad.

Dress and chill

07. Toss cold noodles and edamame with most of the dressing, then refrigerate covered for a chilled serving; keep vegetables and reserved dressing separate for make-ahead prep.

Toss just before serving

08. Fold in cucumber, carrot, scallions, and reserved dressing gently so the vegetables stay crunchy and the noodles become glossy.

09. Scatter sesame seeds over the salad and serve cold, tossing again if chilled noodles have tightened.