Cold noodles tossed in sesame-ginger dressing with cucumber, carrot, and edamame for a light, fresh meal.
# What You Need:
→ Noodles
01 - 10 oz soba noodles or rice noodles
→ Vegetables
02 - 1 medium cucumber, julienned or thinly sliced
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 or tamari for gluten-free
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, as needed for thinning
# How to Make It:
01 - Bring a large pot of water to a boil and cook noodles according to package directions. Drain thoroughly and rinse under cold running water until completely cooled. Set aside.
02 - Julienne the cucumber and peeled carrots into thin, uniform matchsticks. Ensure edamame are cooked and fully cooled. Thinly slice green onions on the bias.
03 - In a small mixing bowl, combine tahini, soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and minced garlic. Whisk vigorously until smooth and emulsified. Gradually add water, 1 tablespoon at a time, until reaching a pourable consistency.
04 - Transfer cooled noodles to a large bowl and pour dressing over top. Toss thoroughly using two utensils until noodles are evenly coated and no clumps remain.
05 - Add julienned cucumber, carrots, and cooled edamame to the dressed noodles. Gently toss using a folding motion to incorporate vegetables while maintaining noodle texture.
06 - Divide noodle mixture equally among four serving bowls. Top each portion with sliced green onions and toasted sesame seeds.
07 - Serve immediately at room temperature, or refrigerate for 15 minutes for enhanced refreshment before serving.
