Sesame Soba Noodles

Serves 2 to 4

20 min

Cold Japanese buckwheat noodles tossed with a tangy sesame dressing, topped with edamame, fresh vegetables, herbs, and avocado.

prepBring an unsalted pot of water to a boil
¼ cup / 60 ml rice vinegar	Whisk dressing	Toss noodles with dressing, divide into bowls	Squeeze lemon on avocado, add all toppings & sesame seeds
2 tablespoons tamari or soy sauce, plus more for serving
½ teaspoon toasted sesame oil, plus more for serving
1 teaspoon grated fresh ginger
1 garlic clove, grated
½ teaspoon maple syrup or honey
6 oz / 170 g soba noodles	Cook soba in unsalted water per package, drain, rinse cold
1 lemon wedge, for squeezing
2 avocados, sliced
2 cups / 200 g blanched snap peas
¼ cup / 60 g edamame
1 watermelon radish or 2 red radishes, very thinly sliced
¼ cup / 10 g fresh mint leaves
sesame seeds

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