Chilled Sesame Soba Bowl

Refreshing buckwheat noodles tossed with crisp purple cabbage, sweet edamame, and a sliced hard-boiled egg in a gentle sesame dressing.

• Prep: 15 min
• Cook: 8 min
• Total: 23 min
• Servings: 1
• Cuisine: Japanese
• Difficulty: Easy

Dietary

• Vegetarian
• Pescatarian
• High-Fiber
• Dairy-Free
• Nut-Free
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• quick
• healthy
• fresh
• savory

Ingredients

• 2 ounce buckwheat soba noodles
• 0.5 cup shelled edamame (thawed)
• 1 cup purple cabbage (shredded)
• 0.5 cup Persian cucumber (thinly sliced)
• 1 egg (hard-boiled, peeled, and halved)
• 1 tablespoon toasted sesame oil
• 1 tablespoon soy sauce (reduced-sodium)
• 1 teaspoon rice vinegar
• 1 teaspoon sesame seeds (toasted)

Instructions

1. Bring a small pot of water to a boil, add buckwheat soba noodles, and cook for 6 minutes until tender.
2. Drain the soba noodles and rinse thoroughly under cold running water until completely chilled, then drain well and transfer to a serving bowl.
3. In a small dish, whisk together toasted sesame oil, soy sauce, and rice vinegar to create a mild dressing.
4. Top the chilled noodles with shelled edamame, shredded purple cabbage, Persian cucumber, and the halved hard-boiled egg.
5. Drizzle the dressing over the bowl and finish with toasted sesame seeds before serving.

Notes

Rinsing soba noodles in cold water removes excess starch and ensures a clean, chewy texture.

Nutrition (per serving)

• Calories: 440
• Protein: 20.5 g
• Carbohydrates: 56 g
• Fat: 16 g
• Fiber: 10.5 g
• Sodium: 580 mg
• Saturated Fat: 2.5 g
• Sugar: 5 g
• Cholesterol: 186 mg