A cold Asian noodle dish with sesame dressing, crisp vegetables, and protein-rich edamame for a light bite.
# Components:
→ Noodles
01 - 9 ounces soba noodles or thin spaghetti
→ Vegetables
02 - 1 medium cucumber, julienned
03 - 2 medium carrots, julienned
04 - 1 cup (5.3 ounces) shelled edamame, cooked and cooled
05 - 2 spring onions, thinly sliced
06 - 2 tablespoons toasted sesame seeds
→ Sesame Dressing
07 - 3 tablespoons tahini or toasted sesame paste
08 - 2 tablespoons soy sauce (use tamari for gluten-free)
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon toasted sesame oil
11 - 1 tablespoon honey or maple syrup
12 - 1 teaspoon grated fresh ginger
13 - 1 clove garlic, finely minced
14 - 2 to 3 tablespoons water, to thin dressing as needed
→ Optional Garnishes
15 - Fresh cilantro or mint leaves
16 - Crushed peanuts or cashews
17 - Lime wedges
# Preparation Steps:
01 - Prepare noodles according to package directions. Drain and rinse with cold water. Set aside to cool completely.
02 - In a large bowl, whisk together tahini, soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and 2 tablespoons water. Add extra water gradually until mixture is smooth and pourable.
03 - Add cooled noodles, cucumber, carrots, and edamame to the bowl with dressing. Toss gently to coat evenly.
04 - Sprinkle spring onions and toasted sesame seeds over the salad. Include optional garnishes if desired.
05 - Refrigerate for at least 10 minutes to allow flavors to meld before serving.
