Modern · Lunch & handhelds
Sesame soba lunch box
Cold buckwheat soba and edamame in a creamy toasted-sesame dressing, packed with crisp cabbage, cucumber, carrot, scallion, and a separate nori-sesame crunch.
Equipment
- Any medium bowl with room to whisk without splashing works here.
Ingredients
1× recipe · Makes 4 lunch boxes
- 12 ounces dried soba noodles
- 1 1/2 cups shelled frozen edamame
- 1/4 cup tahini or Japanese sesame paste
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon finely grated fresh ginger
- 1 small garlic clove, finely grated
- 2 teaspoons honey
- 3 tablespoons cold water
- 2 cups finely shredded red or green cabbage
- 1 small English cucumber, seeded and cut into matchsticks
- 1 large carrot, cut into matchsticks
- 3 scallions, thinly sliced
- 2 tablespoons toasted sesame seeds
- 1 sheet roasted nori, cut into thin strips
Instructions
, soy sauce, rice vinegar, sesame oil, ginger, garlic, honey, and cold water until smooth and pourable. Set aside one-quarter of the dressing for refreshing the noodles at lunch.
Boil soba according to its package time, adding edamame for the final 3 minutes. Drain immediately and rinse vigorously under cold running water, gently rubbing noodles to remove surface starch. Drain until no water drips.
Toss soba and edamame with three-quarters of the dressing, cabbage, cucumber, carrot, and scallions. Rest 10 minutes, then loosen with a spoonful of cold water only if the noodles have tightened.
Divide among four lunch boxes. Pack reserved dressing separately and combine sesame seeds with nori in a dry small container. Keep chilled; toss with extra dressing and add nori-sesame crunch just before eating.
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