Asian-Inspired Sesame Noodle Salad with Edamame

Bring a large pot of water to a boil. Cook 8 oz of soba noodles according to package directions, usually 4-5 minutes until al dente.

During the last 2 minutes of cooking the noodles, add 1 cup of frozen edamame to the same pot.

Drain the noodles and edamame in a colander and rinse under cold water to stop the cooking process.

While the noodles are cooking, julienne 1 medium red bell pepper and 1 medium cucumber into thin strips.

Peel and grate 2 medium carrots using a box grater or food processor.

Thinly slice 3 stalks of green onions and roughly chop 1/4 cup of cilantro.

In a small bowl, whisk together 3 tbsp of toasted sesame oil, 2 tbsp of rice vinegar, 2 tbsp of low-sodium soy sauce, and 1 tbsp of honey.

Peel and grate 1 tbsp of fresh ginger and mince 2 cloves of garlic. Add to the dressing and whisk to combine.

In a large bowl, combine the cooled noodles, edamame, bell pepper, cucumber, carrots, and green onions.

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

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

Sprinkle the toasted sesame seeds, chopped cilantro, and 1/4 tsp of red pepper flakes over the salad.

For best flavor, refrigerate for at least 30 minutes before serving to allow the flavors to meld.