Chilled sesame-ginger noodles with cabbage, edamame, cucumber, and toasted sesame — bright, protein-rich, ready in 30 minutes.
# Ingredients:
→ Noodles
01 - 10.5 ounces soba noodles or thin wheat noodles
→ Vegetables
02 - 2 cups shredded red cabbage
03 - 1 cup shredded carrots
04 - 1 cup shelled edamame, cooked and cooled
05 - 2 green onions, thinly sliced
06 - 1 small cucumber, julienned
07 - 1 tablespoon toasted sesame seeds
08 - Fresh cilantro leaves for garnish (optional)
→ Sesame Ginger Dressing
09 - 3 tablespoons toasted sesame oil
10 - 2 tablespoons soy sauce (substitute tamari for gluten-free)
11 - 2 tablespoons rice vinegar
12 - 1 tablespoon tahini (or smooth peanut butter)
13 - 1 tablespoon maple syrup (or honey)
14 - 1 tablespoon fresh ginger, finely grated
15 - 1 clove garlic, minced
16 - 1 teaspoon chili flakes or sriracha (optional)
# Instructions:
01 - Bring a large pot of water to a boil and cook the noodles according to package directions until al dente. Drain, rinse thoroughly under cold running water to stop cooking and cool completely, then drain again and transfer to a large mixing bowl.
02 - In a small bowl or jar, whisk together toasted sesame oil, soy sauce (or tamari), rice vinegar, tahini, maple syrup, grated ginger, minced garlic and chili flakes or sriracha until smooth and emulsified.
03 - If not already prepared, shred the red cabbage and carrots, julienne the cucumber, thinly slice the green onions and ensure the shelled edamame is cooked and cooled. Place all prepared vegetables in the bowl with the chilled noodles.
04 - Pour the dressing over the noodles and vegetables and gently toss with tongs or salad servers until everything is evenly coated. Adjust seasoning with a little extra soy sauce or vinegar if needed.
05 - Divide the tossed noodles among four bowls. Sprinkle each portion with toasted sesame seeds and garnish with cilantro leaves and extra green onions if desired. Serve cold.
