Cold Soba Noodle Salad with Edamame

Instructions:

1. Bring a large pot of water to a rolling boil. Add the soba noodles and cook according to the package instructions (usually 4-6 minutes). Note: Don't overcook or they'll snap during the rinse.
2. Immediately drain the noodles into a colander and rinse them under cold running water. Scrub them gently with your hands until the water runs clear and the noodles feel cold to the touch.
3. Slice the cucumbers and carrots into thin matchsticks (julienne) and slice the green onions on a bias. Note: Cutting on a bias looks more professional on the plate.
4. In a small bowl or mason jar, combine the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic.
5. Whisk vigorously or shake until the honey is fully dissolved and the dressing looks uniform and glossy.
6. Place the chilled noodles in a large mixing bowl.
7. Add the cucumbers, carrots, edamame, and green onions to the noodles.
8. Pour the sesame ginger dressing over the mixture and toss until evenly coated.
9. Garnish with toasted sesame seeds before serving.