Asian-Inspired Sesame Noodle Bowl with Edamame

Bring a medium pot of water to a boil. Cook 2 oz of soba noodles according to package directions, usually 4-5 minutes. During the last 2 minutes, add 3/4 cup of shelled edamame to the same pot. Drain and rinse under cold water.

While the noodles cook, slice 4 oz of chicken breast into thin strips. Season with salt and pepper.

Heat 1 teaspoon of sesame oil in a non-stick skillet over medium-high heat. Add the chicken strips and cook for 4-5 minutes until cooked through and slightly browned. Remove from pan and set aside.

Julienne 1/2 red bell pepper into thin strips, grate or julienne 1/4 cup of carrots, and thinly slice 2 stalks of green onions, separating the white and green parts.

In a small bowl, whisk together 1 tablespoon of low-sodium soy sauce, 2 teaspoons of rice vinegar, 1 teaspoon of sesame oil, 1 teaspoon of honey, 1 teaspoon of grated ginger, and 1 minced garlic clove to make the dressing.

In a dry skillet over medium heat, toast 1 tablespoon of sesame seeds until golden brown, about 2-3 minutes, stirring frequently to prevent burning.

In a large bowl, combine the cooked noodles, edamame, chicken, bell pepper, carrots, and the white parts of the green onions.

Pour the dressing over the noodle mixture and toss well to combine.

Transfer to a serving bowl and garnish with the toasted sesame seeds, green parts of the green onions, and 1/4 teaspoon of red pepper flakes.

Serve immediately, or chill for 30 minutes if you prefer a cold noodle bowl.