Cold sesame-ginger soba bowls with edamame and crunchy veg

• 270 g dried soba noodles100% buckwheat for gluten-free, or standard wheat-buckwheat blend
• 200 g frozen shelled edamame
• 3 tbs tahinistir well before measuring
• 2 tbs soy sauce
• 2 tbs rice vinegar
• 1 tbs toasted sesame oil
• 1 tbs fresh gingerfinely grated
• 2 garlic clovesfinely grated
• 2 tsp maple syrup
• 1 tsp chili garlic saucelike Huy Fong brand, adjust to taste
• 2 carrotsmedium, peeled and shredded on box grater
• 1 english cucumberhalved lengthwise, then sliced into thin half-moons
• 1 tbs white sesame seeds
• 3 scallionsthinly sliced, greens and whites separated
• 2 tbs cold waterfor thinning dressing

1. 1

   Bring a large pot of water to a rolling boil. While you wait, make the dressing: in a large mixing bowl, whisk together the tahini, soy sauce, rice vinegar, sesame oil, grated ginger, grated garlic, maple syrup, chili garlic sauce, and cold water until smooth and pourable. It'll look broken at first — keep whisking for about 30 seconds and it'll come together into a creamy, pale dressing.

   Tip: If your tahini is particularly thick, add another tablespoon of cold water. You want the dressing to be about the consistency of heavy cream so it coats every noodle.

2. 2

   Once the water is boiling, add the soba noodles and set a timer for 1 minute less than the package directions (usually about 4 minutes). Drop the frozen edamame into the same pot for the last 2 minutes of cooking — they'll defrost and warm through while the noodles finish.

   Tip: Soba overcooks fast. Start tasting a noodle at the 3-minute mark — you want them tender but still slightly chewy, not mushy.

3. 3

   Drain the noodles and edamame together in a colander, then immediately rinse under cold running water for about 30 seconds, tossing them with your hands. This stops the cooking, washes off excess starch (so the noodles won't clump), and gets everything properly cold.

   Tip: Don't skip the rinse — it's the secret to silky, separated cold noodles that don't turn into a gummy brick.

4. 4

   Shake the colander well to remove excess water, then add the noodles and edamame to the bowl with the dressing. Toss with tongs or two forks until every strand is coated. Add the shredded carrots, sliced cucumber, and scallion whites, and toss again to combine.

   Tip: Toss aggressively here — the veg should be distributed throughout, not sitting on top.

5. 5

   Divide among 4 bowls. Top each with a sprinkle of sesame seeds and the reserved scallion greens. Serve immediately, or cover and refrigerate for up to 2 days.

   Tip: Leftovers firm up in the fridge as the noodles absorb dressing. Splash with a little rice vinegar and a drizzle of sesame oil before eating cold the next day to loosen things back up.

• large pot (4-liter (4-quart))
• colander
• mixing bowl (large)
• whisk
• cutting board
• chef's knife
• box grater

Per serving

Nutritional values are estimates only.