Name: Sesame soba with extra edamame
Total time: 40 min
Yield: 3 dinner bowls
Ingredients: 1/4 cup unseasoned rice vinegar; 2 tbsp soy sauce; 1/2 tsp toasted sesame oil; 1 tsp grated ginger; 1 garlic clove, grated; 1/2 tsp maple syrup; 6 oz dry soba noodles; 2 cups trimmed snap peas; 1 1/2 cups frozen shelled edamame; 2 avocados, sliced; 1 tbsp lemon juice; 1 large carrot, peeled into ribbons; 1/4 cup mint leaves; 1 tbsp sesame seeds; Water as needed for the stated boiling, soaking, steaming or water-bath step; discard unless a reserved amount is specified

Sesame soba with extra edamame

Extra edamame and carrot ribbons turn the sesame soba into a fuller bowl.

Published October 11, 2026 · Updated October 15, 2026

3 dinner bowls · Estimated 40 minutes

Sesame soba noodles with plump snap-pea pods, shelled edamame, avocado, carrot ribbons, mint and sesame seeds in a bowl.

Ingredients & method

Before you start: Trim the snap peas, make carrot ribbons, slice the avocado and mix the dressing. Use separate cooking water for the edamame and soba, then rinse and drain as directed.

Equipment: Noodle pot; colander

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Method

Whisk vinegar, soy sauce, sesame oil, ginger, garlic and maple syrup.
Choose edamame with package instructions that call for boiling for at least 2 minutes. Follow those instructions, adding the snap peas when 2 minutes remain.
Drain the edamame and snap peas and cool them under running water.
Cook soba in fresh unsalted boiling water according to the package.
Drain the soba and rinse thoroughly with cold water.
Then drain again.
Toss the drained soba with the dressing, edamame, snap peas and carrot ribbons.
Coat avocado with lemon juice and divide among three bowls of noodles.
Finish with mint and sesame seeds.

Recipe note: Serve this noodle salad cold. Refrigerate leftovers promptly in covered, shallow containers at 40°F or below and use within 3–4 days. Discard leftovers left out for more than 2 hours, or 1 hour above 90°F. Count storage from the original cooking date if using previously cooked ingredients.

Let the edamame package set its cooking time

Choose shelled edamame with the boiling instructions specified in the method and follow its package timing. Add the snap peas only when two minutes remain, rather than assuming both vegetables need the same total cooking time. Drain and cool them before they join the noodle salad.

Cook the soba separately in fresh water according to its package. This keeps the noodles' cooking stage independent of the edamame's requirements. Rinse the soba thoroughly with cold water, then drain again; that second draining step matters because loose rinse water would dilute the measured dressing.

Finish the cold bowls in layers

Whisk the vinegar-based dressing before tossing it through the drained noodles, vegetables and carrot ribbons. Lift from the bottom of the bowl so the dressing reaches the strands underneath without repeatedly crushing the vegetables.

Coat the avocado with its separate lemon juice and distribute it among the three bowls after the noodle mixture is portioned. Add the mint and sesame seeds last. This recipe is served cold; use the storage guidance already given in its recipe note for any leftovers.