Well Thanksgiving is nearly upon us.
I’m not even surprised how quickly time is passing anymore.
I feel like I’m two blinks away from turning 30.
Yikes.
Anyway, I am pumped to cook two days straight, elbows deep in creamy mashed potatoes with fried sage, apple almond bread stuffing, umami rich mushroom gravy, and lemony green beans… the list goes on.
But.
I thought it would be a nice break to throw a light and refreshing noodle dish in the pre Thanksgiving mix, offering my (and your) taste buds a reprieve from the inundation of rich, fall flavors and everything root vegetable.
So here we are!
I whisked up a zingy, spicy dressing composed of reduced sodium tamari, apple cider vinegar (please do use rice vinegar if you happen to have it on hand), zesty lime juice, sesame oil, pure maple syrup, minced fresh ginger, and cayenne pepper, for that kick!
Then I gently folded that flavorful sauce into a pot of cooked soba aka buckwheat noodles, along with edamame, grated carrots, chopped red bell pepper, and diced English cuke.
Before digging in with some swirly fork action, I topped my bowl off with seasoned sesame seeds.
Green onion is more than welcome, I just didn’t have any in the crisper drawer… don’t think I’ve used that term before but it just felt right ha.
P.S. If you want a gluten-free noddle situation, be sure to use a gluten-free soba noodle. Mine had wheat mixed in, but buckwheat itself is in fact gluten-free. A quick google search led me to Eden 100% Buckwheat Soba Noodles for a gf option.
P.P.S. So technically I used a 2.67 ounce bundle of noodles, but rounded up to 3 ounces in the recipe for simplicity’s sake. It won’t make a noticeable difference either way.
P.P.P.S. As always pleaseee taste and adjust the sauce ingredient amounts to your liking. Want an extra kick? Add more cayenne. Looking for a sweeter sauce? Amp up the maple syrup levels. Desire a bigger bite? Toss in another pinch of minced ginger. Jonesing for extra tang? Include another splash of lime or vinegar. In need of a savory, salty boost? Tamari’s your girl. And sesame oil will bring that rich, nutty factor.
P.P.P.P.S Enjoy this bowl of noods room temp or chilled. You do you!
Sesame Ginger Noodles with Edamame & Raw Veggies
Ingredients
- 3 ounces soba noodles (I used Koyo, use a gluten-free brand if you wish)
- 3/4 teaspoon reduced sodium tamari
- 1 teaspoon rice vinegar or apple cider vinegar
- 1 teaspoon fresh lime juice
- 1/2 teaspoon pure sesame oil
- 1 teaspoon pure maple syrup
- 2 teaspoons minced fresh ginger
- Cayenne pepper, to taste
- 1/3 cup cooked, shelled edamame
- 1/3 cup grated carrots
- 1/3 cup finely chopped red bell pepper
- 1/3 cup diced English cucumber
- Finely chopped green onion, for topping
- Seasoned sesame seeds (I used Eden Seaweed Sesame), for topping, optional
Instructions
- Bring a medium sized pot of water to a boil then cook the noodles according to the package instructions. Drain and rinse with cold water.
- Meanwhile, whisk the tamari, vinegar, lime juice, sesame oil, maple syrup, ginger, and cayenne until well combined. Taste, and adjust the ingredients to your liking.
- Fold the sauce into the cooked noodles, along with the edamame, carrots, bell pepper, and cucumber.
- Top with green onion and seasoned sesame, if you wish.