Vibrant cold noodles with sesame ginger dressing, crisp cucumber, carrot, and protein-rich edamame.
# What You'll 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 consistency
# How-To Steps:
01 - Cook noodles according to package directions. Drain and rinse under cold water until completely cooled. Set aside.
02 - Julienne the cucumber and carrots into thin, uniform matchsticks. Ensure edamame are cooked and cooled. Slice green onions into thin rings.
03 - In a small mixing bowl, whisk together tahini, soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic. Gradually add water while whisking until dressing reaches pourable consistency.
04 - Transfer cooled noodles to a large bowl. Pour sesame ginger dressing over noodles and toss thoroughly until evenly coated.
05 - Add cucumber, carrot, and edamame to the noodle mixture. Gently toss all components until evenly distributed.
06 - Divide noodle mixture among serving bowls. Top each bowl with sliced green onions and toasted sesame seeds.
07 - Serve immediately for warm noodles or chill for 15 minutes for a refreshing cold bowl.
