Description
These Sesame Soba Noodles are a refreshing and tangy dish featuring a bright sesame dressing, complemented by fresh mint, creamy avocado, blanched snap peas, edamame, and thinly sliced radishes. Topped with sesame seeds for added crunch, this dish is both flavorful and satisfying.
Ingredients
Sesame Dressing
- 1/4 cup rice vinegar
- 2 tablespoons tamari, plus extra for serving
- 1/2 teaspoon toasted sesame oil, plus extra for serving
- 1 teaspoon grated fresh ginger
- 1 garlic clove, grated
- 1/2 teaspoon maple syrup or honey
For the Soba Noodles
- 6 ounces soba noodles
- Lemon wedge, for squeezing
- 2 avocados, sliced
- 2 cups blanched snap peas
- 1/4 cup edamame
- 1 watermelon radish, or 2 red radishes, very thinly sliced
- 1/4 cup fresh mint leaves
- Sesame seeds
Instructions
- Make the dressing: In a small bowl, whisk together the vinegar, tamari, sesame oil, ginger, garlic, and maple syrup. Set aside.
- Cook the soba noodles: Boil unsalted water and cook the soba noodles according to package directions. Drain, rinse in cold water, and toss with the dressing.
- Assemble the dish: Divide dressed noodles into bowls. Squeeze lemon juice over avocado slices and add to bowls with snap peas, edamame, radish, mint, and sesame seeds. Drizzle with more tamari or sesame oil, if desired.
Notes
- I used these soba noodles in this recipe. I also like this brand.
- For a gluten-free option, use gluten-free soba noodles.
- For a vegan version, substitute maple syrup for honey.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Boiling, Tossing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350 kcal
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
