Sesame Soba Noodles
20 minServes 2 to 4
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 | |||
| 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 | |||
| 170 g soba noodles | Cook soba in unsalted water per package, drain, rinse cold | ||
| 1 lemon wedge, for squeezing | |||
| 2 avocados, sliced | |||
| 200 g blanched snap peas | |||
| 60 g edamame | |||
| 1 watermelon radish or 2 red radishes, very thinly sliced | |||
| 10 g fresh mint leaves | |||
| sesame seeds | |||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.