Sesame soba, edamame, and vegetable noodle jars
Units
Servings
Ingredients
Noodles and vegetables
- 300 g soba noodles, dry weight rounded
- 300 g frozen shelled edamame rounded
- 300 g red or green cabbage, finely shredded rounded
- 200 g carrots, julienned or coarsely grated rounded
- 250 g cucumber, seeded and cut into matchsticks rounded
- 50 g scallions, thinly sliced rounded
- 20 g fresh cilantro (optional) rounded
- 20 g toasted sesame seeds rounded
Ginger-sesame dressing
- 60 ml tamari or soy sauce rounded
- 60 ml unseasoned rice vinegar rounded
- 25 ml toasted sesame oil, divided rounded
- 20 ml neutral oil rounded
- 10 ml maple syrup rounded
- 15 g fresh ginger, finely grated rounded
- 1 small garlic clove, finely grated rounded
- 10 g chili crisp or sambal (optional) rounded
Method
Method
- Whisk tamari, vinegar, 20 ml sesame oil, neutral oil, maple syrup, ginger, garlic, and optional chili. Divide among four dry jars or separate leakproof cups.
- Cook soba according to its package. Add edamame for the final 3 minutes.
- Drain and rinse thoroughly under cold water until completely cool. Drain very well.
- Toss noodles with the remaining 5 ml sesame oil.
- If dressing is in the jars, layer edamame, cabbage, and carrot as a buffer. Add noodles, cucumber, scallions, cilantro, and sesame seeds.
- Seal upright. To serve, invert into a bowl, add separate dressing if used, and toss.
Meal-Prep and Storage
- Refrigerate promptly and use within 3 days at 4°C or colder.
- Serve cold. A sealed portion may stand 20 minutes to lose its chill, but never beyond 2 hours unrefrigerated.
- Do not freeze.
- Pack sesame, chili crisp, and dressing separately for maximum crunch.
Notes
- Vegetarian and vegan as written.
- For gluten-free portions, use specifically labeled 100% buckwheat soba and verified gluten-free tamari. Many soba noodles contain wheat.
- Cold rinsing removes surface starch and stops cooking.