Japanese-Inspired Soba Noodle Bowl with Edamame and Sesame-Ginger Dressing
Chilled buckwheat soba noodles tossed with edamame, red cabbage, and carrot in a light sesame-ginger dressing.
Soba noodles have an earthy, slightly nutty flavor that pairs well with crisp raw vegetables and a simple sesame-ginger dressing, and this bowl is built to be eaten cold or at room temperature—ideal for a make-ahead lunch. Edamame adds a pop of plant protein throughout.
Buckwheat soba brings more fiber to the table than many refined noodles, and edamame contributes both protein and fiber with essentially no saturated fat. The dressing uses low-sodium soy sauce in a modest amount, balanced with rice vinegar and a touch of honey, so the sodium stays reasonable while the flavor stays bright. Cabbage and carrot round the bowl out with potassium and crunch, and toasted sesame oil is used sparingly for flavor rather than as a cooking fat.
Toss it just before serving if you want the vegetables to stay crisp, or let it sit for a softer, more marinated texture.
Ingredients
- 8 oz soba noodles — buckwheat
- 1.5 cups shelled edamame — cooked
- 1 cup red cabbage — shredded
- 1 carrot — julienned
- 2 scallions — sliced
- 1 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 tbsp soy sauce — low-sodium
- 1 tsp fresh ginger — grated
- 1 tsp honey
- 1 tbsp sesame seeds
These ingredients are common at South Asian grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1Cook soba noodles according to package directions; drain and rinse under cold water to stop cooking.
- 2Whisk together sesame oil, rice vinegar, low-sodium soy sauce, ginger, and honey to make the dressing.
- 3In a large bowl, toss noodles with edamame, cabbage, carrot, and scallions.
- 4Pour dressing over the noodle mixture and toss to combine evenly.
- 5Sprinkle with sesame seeds and serve chilled or at room temperature.