Asian-Inspired Sesame Ginger Noodle Salad

Bring a large pot of water to a boil. Cook 8 oz of soba noodles according to package directions, usually 4-5 minutes. Do not overcook.

While waiting for the water to boil, julienne 1 medium red bell pepper, peel and julienne 2 medium carrots, and slice 1 medium cucumber into thin half-moons.

Prepare 1 cup of edamame according to package directions (typically by boiling for 3-5 minutes if frozen).

Thinly slice 4 stalks of green onions, separating the white and green parts. Roughly chop 1/2 cup of fresh cilantro.

In a small, dry skillet, toast 2 tbsp of sesame seeds over medium heat for 2-3 minutes until golden and fragrant, stirring frequently. Set aside to cool.

For the dressing, finely grate 1 tbsp of fresh ginger and mince 2 cloves of garlic.

In a small bowl, whisk together 3 tbsp rice vinegar, 2 tbsp low-sodium soy sauce, 1 tbsp sesame oil, 1 tbsp honey, the grated ginger, minced garlic, juice from 1 lime, and 1/4 tsp red pepper flakes.

Drain the cooked noodles and rinse under cold water to stop the cooking process and prevent sticking.

In a large bowl, combine the cooled noodles, julienned vegetables, edamame, and the white parts of the green onions.

Pour the dressing over the salad and toss gently to coat all ingredients evenly.

Let the salad rest for 10 minutes to allow the flavors to meld together.

Before serving, garnish with the green parts of the green onions, fresh cilantro, and toasted sesame seeds.