Soba Noodle Bowl

"Learn to love big heaps of vegetables," Mark Bittman says, "and pile them on until you're more than satisfied." To achieve that feeling, try meatless proteins, such as edamame, an ingredient in this noodle dish.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 8  ounces  soba noodles
• 1  garlic clove, minced
• 3  tablespoons  toasted sesame oil
• 2 1⁄2 tablespoons soy sauce
• 2  tablespoons  rice wine vinegar
• 2  teaspoons honey
• 2  teaspoons  sriracha  garlic sauce
• 1  lime, zest and juice
• 2  cups  sliced savoy cabbage
• 1  cup  cooked shelled edamame
• 2  carrots, peeled and julienned
• 4  scallions, divided
• 1⁄2 cup  sliced red onion
• 1⁄2 cup  chopped cilantro (optional)
• 2  tablespoons toasted sesame seeds
•  salt and pepper, to taste

Directions

1. Bring a pot of salted water to a boil. Cook soba noodles until al dente, 8 minutes. Drain and rinse.
2. Meanwhile, make the dressing: Whisk together garlic, sesame oil, soy sauce, vinegar, honey, Sriracha, and lime juice and zest. Season with pepper. In a large bowl, combine cabbage, edamame, carrots, scallions, red onion, cilantro, and sesame seeds. Add reserved soba and dressing; toss. Season with salt and pepper. Garnish with scallions and sesame seeds.
3. Store in an airtight container in the refrigerator up to 3 days.