Ingredients:

  • 8 oz soba noodles
  • 1 cup frozen edamame, shelled and thawed
  • 2 tbsp toasted sesame oil
  • 1 cup cucumber, julienned
  • 1 cup carrots, shredded
  • 1 cup red cabbage, thinly sliced
  • 3 scallions, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 3 tbsp tamari
  • 2 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 1 tbsp maple syrup
  • 1 tbsp toasted sesame oil
  • 1 clove garlic, minced

Instructions:

  1. Boil a large pot of water without salt. Add the soba noodles and cook according to package directions, typically for 4–6 minutes.
  2. Immediately drain the noodles into a colander and rinse under cold running water, massaging the noodles vigorously until cool and the water runs clear.
  3. Toss the chilled noodles with 2 tablespoons of toasted sesame oil to prevent sticking.
  4. In a small bowl, whisk together tamari, rice vinegar, grated ginger, maple syrup, 1 tablespoon of toasted sesame oil, and minced garlic until glossy and cohesive.
  5. In a large mixing bowl, combine the chilled soba noodles, edamame, cucumber, carrots, and red cabbage.
  6. Pour the dressing over the mixture and toss gently with tongs until evenly coated.
  7. Fold in the sliced scallions and chopped cilantro just before serving.