Soba So Good: Sesame-Ginger Noodle Salad

Grab this

• 240 g dry soba noodles
• 1 1/2 cups shelled edamame, thawed if frozen
• 1 small English cucumber, thinly sliced into half-moons
• 1 large carrot, peeled into ribbons or cut into matchsticks
• 3 green onions, thinly sliced
• 2 tablespoons reduced-sodium soy sauce or tamari
• 2 tablespoons rice vinegar
• 2 tablespoons toasted sesame oil
• 1 tablespoon maple syrup
• 2 teaspoons finely grated fresh ginger
• 1 small garlic clove, finely grated
• 1 tablespoon toasted sesame seeds
• 1 teaspoon chili crisp or sriracha, optional

Do this

1. Bring a large pot of water to a boil. Add the soba noodles and cook according to the package directions until just tender.
2. Add the edamame during the final 2 minutes of cooking. Drain everything together, rinse thoroughly under cold water and shake off as much water as possible.
3. Whisk the soy sauce, rice vinegar, sesame oil, maple syrup, ginger, garlic and optional chili crisp in a large bowl.
4. Add the drained noodles and edamame to the dressing. Toss gently until evenly coated.
5. Fold in the cucumber, carrot and most of the green onions. Taste and add a small splash of rice vinegar if you would like more brightness.
6. Divide among four bowls and finish with the sesame seeds and remaining green onions. Serve immediately or chill for up to 30 minutes.