Soba Noodle Salad

1. 1
   boil · ~5 min

   Cook the soba noodles.

   Bring a large pot of water to a rolling boil. Add the soba noodles and cook according to package directions until tender but still chewy, usually 4 to 5 minutes. Drain and rinse thoroughly under cold running water to stop cooking and remove excess starch. Drain well.

   TIPRinse the noodles until the water runs clear and they feel cool to the touch — this keeps them from clumping.
2. 2
   boil · ~3 min

   Blanch the edamame.

   1.Bring a small pot of water to a boil.

   2.Add shelled edamame and cook until bright green and tender (2 to 3 min).

   3.Drain and immediately rinse under cold water to cool. Set aside.
3. 3
   prep · ~5 min

   Prep the vegetables.

   Julienne the carrot and cucumber into thin matchsticks. Thinly slice the red bell pepper into strips. Slice the scallions on a sharp bias.

   TIPKeep all the vegetables roughly the same size so each bite is balanced.
4. 4
   mix · ~2 min

   Whisk the dressing.

   1.In a small bowl, combine soy sauce, toasted sesame oil, rice vinegar, and honey.

   2.Add the grated ginger and minced garlic.

   3.Add a pinch of salt and whisk until the honey dissolves and the dressing is emulsified.
5. 5
   assemble · ~10 min

   Toss the salad and chill.

   In a large mixing bowl, combine the cooled soba noodles, blanched edamame, carrot, bell pepper, cucumber, and most of the scallions. Pour the dressing over the top and toss gently with tongs or clean hands until everything is evenly coated. Cover and refrigerate for at least 10 minutes to let the flavors meld.

   TIPThis salad tastes even better after sitting for an hour — the noodles soak up all the dressing.
6. 6
   garnish · ~1 min

   Garnish and serve.

   Divide the salad among bowls. Sprinkle with toasted sesame seeds and the remaining scallions. Serve cold or at room temperature.

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