Sesame Ginger Noodle Bowl (Print View)

Cold noodles tossed in a creamy sesame-ginger dressing with cucumber, carrot, and edamame for a light meal.

# Components:

→ Noodles

01 - 10 oz soba noodles or rice noodles

→ Vegetables

02 - 1 medium cucumber, julienned or thinly sliced
03 - 2 medium carrots, peeled and julienned
04 - 1 cup shelled edamame, cooked and cooled
05 - 2 green onions, thinly sliced
06 - 2 tablespoons toasted sesame seeds

→ Sesame Ginger Dressing

07 - 3 tablespoons tahini or smooth peanut butter
08 - 2 tablespoons soy sauce or tamari for gluten-free
09 - 2 tablespoons toasted sesame oil
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon maple syrup or honey
12 - 1 tablespoon freshly grated ginger
13 - 1 clove garlic, minced
14 - 2 to 3 tablespoons water, as needed for consistency

# Directions:

01 - Cook noodles according to package directions. Drain thoroughly and rinse under cold water until completely chilled. Set aside.
02 - Julienne the cucumber and carrots into thin, uniform matchsticks. Ensure edamame are cooked and cooled to room temperature. Slice green onions thinly and set all vegetables aside.
03 - In a small mixing bowl, combine tahini, soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic. Whisk vigorously until smooth. Add water gradually, whisking between additions until the dressing reaches a pourable consistency.
04 - Transfer cold noodles to a large bowl and pour sesame-ginger dressing over top. Toss thoroughly with kitchen utensils until all noodles are evenly coated with dressing.
05 - Add julienned cucumber, carrot, and edamame to the dressed noodles. Gently toss all components together until vegetables are evenly distributed throughout.
06 - Divide the noodle mixture equally among four serving bowls. Top each portion with green onion slices and toasted sesame seeds.
07 - Serve immediately at room temperature, or refrigerate for 15 minutes prior to serving for enhanced refreshment and flavor development.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, making weeknight dinner stress a distant memory.
  • The sesame-ginger dressing is so creamy and satisfying that you won't miss any heavy ingredients.
  • Cold noodles mean you can prep everything ahead and actually enjoy your meal instead of cooking frantically.
  • One bowl feeds your body without making you feel sluggish on warm days.
02 -
  • Rinsing the noodles thoroughly under cold water is non-negotiable—skip this and they'll stick together in clumps that no amount of dressing will fix.
  • The dressing thickens slightly as it sits, so taste it before serving and add a splash more water if needed for the right consistency.
  • Don't add the vegetables until right before eating unless you want them to soften and weep liquid into the dressing—timing matters more than you'd think.
03 -
  • Toast your sesame seeds in a dry pan over medium heat for just two minutes—that moment when they smell like nutty heaven is when you remove them from heat before they burn.
  • Make a double batch of dressing and keep it in the fridge for up to five days; you'll find yourself drizzling it on everything from roasted vegetables to scrambled eggs.
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