Soba Noodle Bowl Vegetarian (Print Version)

Chewy buckwheat noodles with fresh vegetables and savory sesame dressing

# What You'll Need:

→ Noodles & Vegetables

01 - 8.8 oz dried soba noodles
02 - 1 cup shelled edamame, fresh or frozen
03 - 1 medium cucumber, julienned
04 - 2 medium carrots, peeled and julienned
05 - 2 scallions, thinly sliced
06 - 2 tablespoons toasted sesame seeds
07 - 1/4 cup fresh cilantro or mint leaves, optional

→ Sesame Dressing

08 - 3 tablespoons soy sauce or tamari for gluten-free
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon toasted sesame oil
11 - 1 tablespoon tahini or smooth peanut butter
12 - 1 tablespoon honey or maple syrup
13 - 1 teaspoon grated fresh ginger
14 - 1 small garlic clove, minced
15 - 1 tablespoon water, as needed to thin

# How-To Steps:

01 - Cook the soba noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
02 - While the noodles cook, blanch the edamame in boiling water for 2-3 minutes, then drain and set aside.
03 - In a small bowl, whisk together all the sesame dressing ingredients until smooth. Add more water if needed to reach a pourable consistency.
04 - Julienne the cucumber and carrots, and slice the scallions.
05 - In a large bowl, toss the cooled soba noodles with half of the sesame dressing.
06 - Divide the noodles among four bowls. Top each with edamame, cucumber, carrots, and scallions. Drizzle with remaining dressing.
07 - Garnish with toasted sesame seeds and fresh herbs if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The sesame dressing is so good you'll find yourself making extra just to drizzle on leftovers the next day.
  • It comes together faster than ordering takeout, but feels elegant enough to serve when people drop by.
  • Everything is customizable—swap vegetables based on what's crisp in your fridge without changing the soul of the dish.
02 -
  • Rinsing the soba noodles is non-negotiable—it stops them from continuing to cook and prevents them from sticking into a clump.
  • Make the dressing first so it has time to sit and the flavors can meld; it tastes better when ingredients have gotten to know each other.
  • Don't dress the entire bowl in advance if you're not eating immediately—the noodles will absorb too much liquid and become mushy.
03 -
  • If you're gluten-free, verify your soba noodles are 100 percent buckwheat—some brands blend in wheat flour to make them easier to cook.
  • Toast your own sesame seeds in a dry pan for 2 to 3 minutes if you have time; they develop more flavor and fragrance than pre-toasted versions.
  • Make extra dressing and keep it in a jar in the fridge for up to a week—it's excellent on roasted vegetables, grains, or even as a marinade.
Go Back