Sesame Noodles with Edamame

Soba noodles, traditionally made with buckwheat, are chewy and delicious served hot or cold. In this recipe, they’re coated in a tangy sesame dressing, tossed with crisp radishes and edamame, and finished with slices of creamy avocado. Thanks to the power of complementary colors, this dish is as delightful to the eye as it is to the tummy. Soba noodle varieties can vary, so keep an eye on noodle package cooking instructions and adjust the boiling time as needed. Sesame oil is either untoasted or toasted, which has a nuttier flavor and is recommended for finishing dishes, as I’ve done here.

Prep to table: 15 minutes | Serves: 4

Ingredients

8 ounces soba noodles
1 cup frozen edamame
6 radishes, chopped
1 tablespoon toasted sesame oil
2 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 cup chopped fresh mint
½ cup toasted sesame seeds
Salt
Freshly ground black pepper
1 to 2 avocados, pitted, peeled, and sliced
3/4 cup salted peanuts
1 lime, cut into wedges (optional)

Step 1

Bring a large pot of salted water to boil over high heat and cook for 4 minutes. Add the edamame and cook until the noodles and edamame are cooked through, about 2 more minutes. Drain and rinse the noodles and edamame under cold water to keep them from overcooking.

Step 2

Mix in the radishes, sesame oil, rice wine vinegar, soy sauce, cilantro, and sesame seeds until well combined. Taste, and season with salt and black pepper.

Step 3

Serve cold or warm, topped with avocado slices and peanuts. Serve with lime wedges, for squeezing.

Easy ingredient swaps

Try using brown or white rice noodles, or spaghetti, instead of the soba noodles (follow the cooking instructions on the package)
Use shredded carrots instead of the radishes
Add thinly sliced and peeled cucumber for added crunch
Use white wine vinegar instead of the rice wine vinegar