This chilled noodle salad is built for lunch prep: cook the soba just until tender, rinse it cool, and toss it with crisp vegetables and a tangy dressing. Edamame adds a hearty bite, while the dressing stays lively after chilling. It makes four portions in about 25 minutes.
Serves: 4
Prep: 15 minutes
Cook: 10 minutes
Ingredients
- 8 ounces dried soba noodles
- 1 cup shelled edamame, thawed if frozen
- 1 cup finely shredded red cabbage
- 1 medium cucumber, seeded and cut into matchsticks
- 2 scallions, thinly sliced
- 2 tablespoons soy sauce or tamari
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon honey or maple syrup
- 1 tablespoon sesame seeds
Method
- Cook the soba in a large pot of boiling water according to its package directions. Add the edamame for the final 2 minutes, then drain and rinse under cool water until no longer warm.
- Whisk the soy sauce, lime juice, rice vinegar, sesame oil, and honey in a large bowl until combined.
- Shake excess water from the noodles, add them to the bowl, and toss to coat before adding the cabbage, cucumber, and scallions.
- Toss again, taste the dressing, and add another teaspoon of lime juice if you prefer a sharper finish.
- Divide into four bowls or lunch containers and scatter sesame seeds over the top.
Variations
Use thinly sliced snap peas or carrots in place of cabbage. Add a teaspoon of grated ginger to the dressing, or offer chili crisp separately. If the salad will be packed several hours ahead, keep a little dressing aside and toss it through just before eating.
Storage and reheating
Keep covered in the refrigerator and use within 3 days. The noodles absorb dressing as they sit, so loosen leftovers with a teaspoon of water or lime juice and toss again. Keep the salad chilled during transport.
Read the work-from-home lunch guide and packable lunches for mixed schedules for more ways to plan lunch. Add this recipe to the Lucru Home meal planner and list any missing ingredients before shopping.
