Buckwheat Soba Sesame Salad

Name: Buckwheat Soba Sesame Salad
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 8 oz 100% buckwheat soba noodles; 1 English cucumber, thinly sliced; 1 cup carrots, shredded; 1 cup shelled edamame (thawed if frozen); 4 scallions, thinly sliced; 2 tbsp toasted sesame oil; 3 tbsp tamari (gluten-free soy sauce); 2 tbsp rice vinegar; 2 tsp pure maple syrup; 1 tsp fresh ginger, finely grated; 2 cloves garlic, minced; 2 tbsp sesame seeds, toasted; 1/2 tsp sriracha (optional, for heat)

Nutty 100% buckwheat soba noodles tossed in a savory sesame-ginger dressing with crisp vegetables and toasted sesame seeds. Use noodles labeled "100% buckwheat" to keep the dish gluten-free.

23 minEasyServes 4360 cal/serving

JapaneseSaladStovetopVeganHigh FiberDairy-FreeEgg-FreePork-FreeCorn-Free

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Ingredients

8 oz 100% buckwheat soba noodles
1 English cucumber, thinly sliced
1 cup carrots, shredded
1 cup shelled edamame (thawed if frozen)
4 scallions, thinly sliced
2 tbsp toasted sesame oil
3 tbsp tamari (gluten-free soy sauce)
2 tbsp rice vinegar
2 tsp pure maple syrup
1 tsp fresh ginger, finely grated
2 cloves garlic, minced
2 tbsp sesame seeds, toasted
1/2 tsp sriracha (optional, for heat)

Instructions

1

Cook 8 oz 100% buckwheat soba noodles according to the package directions. Drain in a colander and rinse immediately under cold running water until completely cool. This stops cooking and prevents clumping. Drain well and set aside.
2

In a large bowl, whisk together 2 tbsp toasted sesame oil, 3 tbsp tamari (gluten-free soy sauce), 2 tbsp rice vinegar, 2 tsp pure maple syrup, 1 tsp finely grated fresh ginger, 2 cloves minced garlic, and 1/2 tsp sriracha (optional, for heat) until smooth to make the dressing.
3

Add the cooled soba noodles to the dressing and toss to coat well.
4

Add 1 thinly sliced English cucumber, 1 cup shredded carrots, 1 cup shelled edamame (thawed if frozen), and 4 thinly sliced scallions. Toss again to combine everything.
5

Divide among bowls and garnish with 2 tbsp toasted sesame seeds. Serve at room temperature or refrigerate for up to 24 hours; toss again before serving.

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Questions

How long does Buckwheat Soba Sesame Salad take?

As written, 23 minutes: 15 of prep and 8 of cooking. The longest single stretch is the hands-off wait in step 5, 24 hours. That wait sits outside the stated prep and cook times, so plan around it.

What can I use instead of maple syrup in Buckwheat Soba Sesame Salad?

The entry for Buckwheat Soba Sesame Salad calls for 2 tsp pure maple syrup. In its place: Honey, measure for measure, or brown sugar dissolved in a little warm water.

Is Buckwheat Soba Sesame Salad spicy?

Moderately. The heat in Buckwheat Soba Sesame Salad comes from 1/2 tsp sriracha (optional, for heat). For a milder plate, start with half the sriracha and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Buckwheat Soba Sesame Salad contain sesame?

Yes: 2 tbsp toasted sesame oil and 2 tbsp sesame seeds, toasted. The full allergen list for this entry is soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I make Buckwheat Soba Sesame Salad ahead?

Yes, it takes well to being made ahead. The base of Buckwheat Soba Sesame Salad is carrots, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. Add the sesame seeds at the table so it stays crisp. It does not freeze.

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