Sesame Ginger Soba Noodle Salad

Chilled buckwheat soba noodles tossed with crisp vegetables and edamame in a bright sesame-ginger dressing.

• 8 oz soba noodles
• 2 tbsp tamari or soy sauce
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp maple syrup
• 1 tsp fresh ginger, grated
• 1 clove garlic, minced
• 1 carrot, julienned
• 1 cucumber, thinly sliced
• 1 cup shelled edamame, cooked
• 2 green onions, sliced
• 1 tbsp sesame seeds

Method

1. Cook the soba noodles according to package directions, about 6-8 minutes. Drain and rinse under cold water until completely cool.
2. In a small bowl, whisk together the tamari, rice vinegar, sesame oil, maple syrup, grated ginger, and garlic.
3. In a large bowl, combine the cooled noodles, carrot, cucumber, edamame, and green onions.
4. Pour the dressing over the salad and toss well to coat.
5. Sprinkle with sesame seeds and serve chilled or at room temperature.