Soba So Good: Sesame-Edamame Noodle Salad

Grab this

• 240 g dry soba noodles
• 2 cups (300 g) shelled edamame, thawed if frozen
• 1 small English cucumber, cut into thin ribbons or half-moons
• 1 medium carrot, cut into matchsticks or grated
• 1 red bell pepper, thinly sliced
• 3 green onions, thinly sliced
• 2 tablespoons toasted sesame seeds
• 3 tablespoons tahini
• 3 tablespoons reduced-sodium soy sauce or tamari
• 2 tablespoons fresh lime juice
• 1 tablespoon maple syrup
• 1 tablespoon toasted sesame oil
• 1 teaspoon finely grated fresh ginger
• 2 to 4 tablespoons cool water

Do this

1. Bring a large pot of water to a boil. Cook the soba noodles according to the package directions until just tender.
2. Drain the noodles and rinse them thoroughly under cold water, gently tossing with your hands until they are cool. Drain very well.
3. Whisk the tahini, soy sauce, lime juice, maple syrup, sesame oil and ginger in a large bowl. Whisk in cool water, 1 tablespoon at a time, until the dressing is smooth and pourable.
4. Add the drained noodles, edamame, cucumber, carrot, bell pepper and green onions. Toss gently until everything is evenly coated.
5. Divide among four bowls and sprinkle with the toasted sesame seeds. Serve immediately or chill for up to 2 hours before serving.