Ingredients:

  • 6 oz Soba noodles
  • 2 medium zucchini
  • 1 cup frozen shelled edamame, thawed
  • 1 large carrot
  • 3 scallions
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp fresh ginger
  • 1 tbsp maple syrup
  • 1 tbsp toasted sesame oil
  • 1 clove garlic
  • 1/2 tsp Sriracha

Instructions:

  1. Boil a large pot of water. Add soba noodles and cook according to package directions (usually 4–6 minutes). Immediately drain and rinse the noodles under ice-cold running water for 30 seconds, gently scrubbing away excess starch until the water runs clear.
  2. Spiralize the zucchini into ribbons. Place them in a colander, sprinkle with a pinch of salt, let sit for 5 minutes, then gently pat dry with a paper towel.
  3. In a small whisking bowl or mason jar, combine the low-sodium soy sauce, rice vinegar, grated ginger, maple syrup, sesame oil, garlic, and Sriracha. Whisk vigorously until the syrup is fully incorporated and the dressing looks glossy.
  4. In a large mixing bowl, combine the chilled soba, zucchini noodles, julienned carrots, and edamame. Pour the dressing over the top and toss gently with tongs. Fold in the sliced scallions last.