Asian-Inspired Sesame Soba Noodle Salad

Bring a large pot of water to a boil. Cook 8 oz of soba noodles according to package instructions, usually 4-5 minutes. Drain and rinse under cold water to stop cooking.

While water is boiling, mince 2 cloves of garlic and grate 1 tbsp of fresh ginger.

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

Preheat a non-stick pan over medium-high heat. Season 8 oz of salmon fillet with salt and pepper. Cook for about 3-4 minutes per side until just cooked through. Remove from heat and let cool slightly before flaking with a fork.

Julienne 1 medium red bell pepper and 1 medium cucumber into thin strips.

Cook 1 cup of shelled edamame according to package instructions, usually by boiling for 3-5 minutes. Drain and cool.

Thinly slice 4 stalks of green onions and roughly chop 1/4 cup of fresh cilantro.

In a large bowl, combine the cooled soba noodles, flaked salmon, bell pepper, cucumber, edamame, green onions, and cilantro.

Pour the dressing over the noodle mixture and toss gently to coat everything evenly.

Toast 2 tbsp of sesame seeds in a dry pan over medium heat for 2-3 minutes until golden and fragrant, stirring frequently.

Sprinkle the toasted sesame seeds over the salad just before serving.