Noodle Around: Sesame-Lime Soba Salad

Grab this

• 225 g (8 oz) dried soba noodles
• 1 1/2 cups shelled frozen edamame
• 1 small English cucumber, shaved into ribbons
• 2 medium carrots, cut into thin matchsticks
• 1 cup finely shredded red cabbage
• 3 scallions, thinly sliced
• 2 tablespoons toasted sesame seeds
• Finely grated zest and 1/4 cup juice from 2 limes
• 3 tablespoons reduced-sodium tamari or soy sauce
• 2 tablespoons maple syrup
• 1 1/2 tablespoons toasted sesame oil
• 1 tablespoon finely grated fresh ginger
• 1 small garlic clove, finely grated
• 1 to 2 tablespoons cold water, as needed

Do this

1. Whisk the lime zest and juice, tamari, maple syrup, sesame oil, ginger and garlic in a large bowl. Add 1 tablespoon cold water and set the dressing aside.
2. Bring a large pot of water to a boil. Add the soba noodles and cook according to the package directions. Add the frozen edamame for the final 2 minutes of cooking.
3. Drain the noodles and edamame, then rinse thoroughly under cold running water until completely cool. Shake off as much water as possible so the dressing stays lively rather than diluted.
4. Add the noodles, edamame, cucumber, carrots, cabbage and half the scallions to the bowl of dressing. Toss gently until everything is evenly coated, adding the remaining cold water only if the noodles need loosening.
5. Divide among four bowls. Finish with toasted sesame seeds and the remaining scallions, then serve right away or chill for up to 30 minutes.