Ingredients:

  • 8 oz (225g) 100% Buckwheat Soba Noodles
  • 4 cups (950ml) Filtered water
  • 3 tbsp (45ml) Low-sodium tamari
  • 2 tbsp (30ml) Toasted sesame oil
  • 1 tbsp (15ml) Maple syrup
  • 1 tbsp (15ml) Rice vinegar
  • 1 tsp (5g) Freshly grated ginger
  • 1 clove (3g) Garlic, minced
  • 1 cup (150g) Shelled edamame, steamed
  • 1 large (100g) Carrot, julienned
  • 2 stalks (60g) Green onion, thinly sliced
  • 1/2 cup (60g) Purple cabbage, shredded
  • 2 tbsp (16g) Toasted sesame seeds

Instructions:

  1. Bring filtered water to a rolling boil. Add buckwheat noodles and cook according to package directions (usually 4–6 minutes) until al dente.
  2. Drain noodles into a colander and immediately rinse under cold running water, scrubbing gently with hands to remove excess surface starch.
  3. In a medium whisking bowl, combine tamari, toasted sesame oil, maple syrup, rice vinegar, grated ginger, and minced garlic. Whisk vigorously until emulsified into a smooth glaze.
  4. Add the chilled noodles, edamame, julienned carrots, and shredded cabbage to the bowl. Fold together with tongs until evenly coated.
  5. Transfer to bowls and garnish with sliced green onions and toasted sesame seeds.