Ingredients (serves 2)
6 oz soba noodles
1 cup shelled edamame (fresh or frozen, thawed)
1 carrot, shredded or julienned
½ cucumber, thinly sliced
2 green onions, sliced
1 tbsp toasted sesame seeds
3 tbsp soy sauce or tamari
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp fresh grated ginger
1 tsp honey or maple syrup
1 clove garlic, minced
Instructions
Cook the soba noodles according to package directions, then rinse under cold water and drain well.
While the noodles cook, whisk together the soy sauce, rice vinegar, sesame oil, ginger, honey, and garlic in a small bowl.
Toss the noodles with the edamame, carrot, cucumber, and green onions in a large bowl.
Pour the dressing over everything and toss well to coat.
Top with sesame seeds and serve chilled or at room temp — even better the next day.
This one's cooling, a little nutty, and just gingery enough to feel like a reset. Pair it with our Three-Two-Tango for a double dose of ginger that supports digestion and gives your immune system a little extra love.