Buckwheat Soba Sesame Salad
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.
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
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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.
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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.
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3
Add the cooled soba noodles to the dressing and toss to coat well.
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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.
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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.