Chilled Soba Noodle Salad

Ingredients

• about 225 g Soba Noodles
• 1 medium Cucumber
• 1 medium Carrot
• 1 cup Edamame
• 2 tablespoons Sesame Oil
• 2 tablespoons Soy Sauce
• 2 tablespoons Rice Vinegar
• 1 teaspoon Ginger
• 1 teaspoon Honey
• 1 tablespoon Sesame Seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of unsalted water to a rolling boil over high heat. Add the about 225 g of soba noodles to the boiling water and cook for 4 to 5 minutes, or until they are tender but still have a slight bite. Drain the noodles in a colander and immediately rinse them under cold running water until they are completely cool. Drain them again thoroughly.
2. 2While the noodles are cooking, prepare the vegetables. Cut the 1 medium cucumber into thin strips, about 0.3175 cm thick. Cut the 1 medium carrot into thin strips, similar in size to the cucumber strips.
3. 3In a medium bowl, whisk together the 2 tablespoons of sesame oil, 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 teaspoon of ginger, and 1 teaspoon of honey until well combined. This is your dressing.
4. 4In a large bowl, combine the cooled about 225 g of soba noodles, the cut 1 medium cucumber, the cut 1 medium carrot, and the 1 cup of edamame.
5. 5Pour the prepared dressing over the noodle and vegetable mixture in the large bowl. Gently toss everything together until the noodles and vegetables are evenly coated with the dressing.
6. 6Transfer the chilled soba noodle salad to serving bowls. Sprinkle the 1 tablespoon of sesame seeds over the top of each serving as a garnish.

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