Cook the soba noodles in boiling water according to the packet instructions, then drain and rinse under cold water. That keeps them loose so they stick together less.
Cook the edamame briefly in boiling water until tender and bright green. Then drain well.
Slice the spring onions into thin rings and finely grate the ginger. Set both aside.
Stir the soy sauce, sesame oil and ginger together in a small bowl. The dressing should be smooth and aromatic.
Toss the soba noodles and edamame with the dressing in a bowl. Mix everything thoroughly so the noodles soak up the sauce.
Serve with the spring onions and sesame seeds. If you like, leave it to stand briefly – the flavour gets rounder.
Good to know
A dish like this is on the table in no time and still feels special. Warm, full of flavour and pleasantly nutty. Just right when you want to keep things simple.
Swaps
Soba noodles → 100 % buckwheat noodles (made only from buckwheat, usually a little stronger in flavour). Edamame → chickpeas (also provide fibre). Sesame oil → olive oil (mainly monounsaturated fats). Soy sauce → tamari (gluten-free if labelled as such).
Allergens
Contains soya, sesame and gluten (wheat in most soba noodles and in the soy sauce). Usually fine for children if you go easy on the ginger and salt; in pregnancy, edamame that are heated through and normal kitchen amounts are fine.
