# What You Need:
→ Noodles & Vegetables
01 - 8.8 oz dried soba noodles
02 - 1 cup shelled edamame, fresh or frozen
03 - 1 medium cucumber, julienned
04 - 2 medium carrots, peeled and julienned
05 - 2 scallions, thinly sliced
06 - 2 tablespoons toasted sesame seeds
07 - 1/4 cup fresh cilantro or mint leaves, optional
→ Sesame Dressing
08 - 3 tablespoons soy sauce or tamari for gluten-free
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon toasted sesame oil
11 - 1 tablespoon tahini or smooth peanut butter
12 - 1 tablespoon honey or maple syrup
13 - 1 teaspoon grated fresh ginger
14 - 1 small garlic clove, minced
15 - 1 tablespoon water, as needed for consistency
# Directions:
01 - Cook the soba noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
02 - While noodles cook, blanch edamame in boiling water for 2 to 3 minutes, then drain and set aside.
03 - In a small bowl, whisk together all dressing ingredients until smooth. Add additional water as needed to reach pourable consistency.
04 - Julienne the cucumber and carrots, and slice the scallions.
05 - In a large bowl, toss cooled soba noodles with half of the sesame dressing.
06 - Divide dressed noodles among four bowls. Top each with edamame, cucumber, carrots, and scallions. Drizzle with remaining dressing.
07 - Garnish with toasted sesame seeds and fresh herbs if desired. Serve immediately.
