Cold noodles coated in creamy sesame-ginger dressing with cucumber, carrot, and edamame, perfect for a light meal.
# 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
# How to Make It:
01 - Cook noodles according to package directions. Drain and rinse under cold water until fully cooled. Set aside.
02 - Julienne the cucumber and carrots. Ensure edamame are cooked and cooled. Thinly slice green onions.
03 - In a small bowl, whisk together tahini, soy sauce, sesame oil, rice vinegar, maple syrup, ginger, garlic, and 2 tablespoons water. Whisk until smooth, adding additional water as needed to achieve a pourable consistency.
04 - In a large bowl, toss cooled noodles with sesame ginger dressing until evenly coated.
05 - Add cucumber, carrot, and edamame to the bowl. Gently toss all ingredients together.
06 - Divide noodle mixture among serving bowls. Garnish each bowl with green onions and toasted sesame seeds.
07 - Serve immediately, or chill for 15 minutes for enhanced refreshment before serving.
