Sesame soba noodle salad
Chilled buckwheat noodles, edamame and crunchy vegetables tossed in a nutty sesame, ginger and soy dressing. Vegan, and even better the next day.
- Prep
- 8 min
- Cook
- 10 min
- Serves
- 2
- Per serve
- 540 kcal
Ingredients
Method
Bring a large saucepan of water to a boil; use water from a kettle to speed things up. Meanwhile, whisk the soy sauce, tahini, vinegar, sesame oil, maple syrup and ginger in a large bowl until smooth.
Prep the carrot, cucumber and scallions while you wait for the water.
Add the soba to the boiling water, stirring so it doesn't clump, and cook according to the packet, usually 4 to 5 minutes. Add the edamame for the last 2 minutes.
Drain, then rinse well under cold running water, rubbing the noodles gently with your hands to wash off the starch. Shake off as much water as you can.
Add the noodles, edamame, carrot, cucumber and most of the scallion to the dressing and toss until coated. Serve topped with the rest of the scallion and the sesame seeds.
Tips
- Rinsing the soba well in cold water stops it going gummy, so don't skip it.
- Most soba contains wheat. For a gluten-free salad, use 100% buckwheat soba and tamari.
- Keeps in the fridge for 2 days. Loosen with a splash of water or soy before serving.
