Chilled Sesame Soba Noodle Salad with Edamame & Cucumber

This is the noodle salad you'll make on repeat all summer. Chilled soba noodles tossed in a deeply savoury sesame-ginger dressing with crisp cucumber, bright edamame, and a handful of fresh herbs. It's ready in 20 minutes, travels well, and gets better as it sits — making it ideal for meal prep, picnics, and weeknight dinners alike. Why You'll Love This Recipe Soba noodles are made from buckwheat, giving them a nutty depth that holds up beautifully to bold dressings. The sesame-ginger base here is punchy and balanced — salty, tangy, slightly sweet — and coats every strand. Serve it straight from the fridge on a hot day and it's genuinely one of the most satisfying things you can eat. Ingredients 200g (7 oz) dry soba noodles 1 cup shelled edamame (fresh or frozen, thawed) 1 English cucumber, thinly sliced into half-moons 2 green onions, thinly sliced ¼ cup fresh cilantro or flat-leaf parsley, roughly chopped 1 tbsp toasted sesame seeds Optional: 1 tsp chili crisp or sliced fresh chili, to finish Sesame-Ginger Dressing 3 tbsp tahini or toasted sesame paste 2 tbsp tamari or soy sauce 1 tbsp rice vinegar 1 tbsp maple syrup or honey 1 tsp toasted sesame oil 1 tsp fresh ginger, finely grated 1 small garlic clove, grated 2–3 tbsp warm water, to thin Instructions Cook the soba noodles according to package directions. Drain and rinse immediately under cold running water until completely chilled. Shake off excess water and set aside. Whisk together all dressing ingredients in a small bowl, adding warm water one tablespoon at a time until the dressing is pourable but still creamy. Taste and adjust seasoning. In a large bowl, combine the chilled soba, edamame, cucumber, and green onions. Pour the dressing over and toss well to coat. Transfer to a serving platter or bowl. Top with fresh cilantro, toasted sesame seeds, and chili crisp if using. Serve immediately or refrigerate for up to 2 hours before serving. Toss again before eating. Tips & Variations Make it a meal: Add sliced grilled chicken, pan-seared tofu, or a soft-boiled egg for extra protein. Gluten-free: Use 100% buckwheat soba (check the label — some brands blend with wheat) or substitute rice noodles. Nut-free tahini swap: Sunflower seed butter works well in the dressing if tahini is an issue. Meal prep: Store noodles and dressing separately and combine just before serving to keep the texture at its best. Add crunch: A handful of shredded purple cabbage or thinly sliced radish adds great colour and texture.

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