Cook the soba noodles according to the packet instructions, then drain and refresh in cold water. That keeps them loose and less sticky.
Cook the edamame briefly in boiling water and drain. Meanwhile, cut the carrot into thin matchsticks and finely shred the red cabbage.
Slice the avocado. For the dressing, stir the sesame oil, rice vinegar, grated ginger and soy sauce until smooth.
Divide the soba noodles between bowls and arrange the edamame, carrot, red cabbage and avocado on top. Keep everything loose and separate so the bowl looks fresh.
Pour the ginger sesame dressing over the bowl and leave briefly so the noodles take on some flavour.
Sprinkle with sesame seeds and serve straight away.
Good to know
A bowl like this is just right when you want something fresh but not heavy. It's on the table quickly and tastes mellow, bright and nicely savoury.
Swaps
Avocado → cucumber (juicy and milder); sesame oil → olive oil (more monounsaturated fats); soy sauce → tamari (gluten-free with the same savoury note); soba noodles → 100% buckwheat noodles (often a little more buckwheat, depending on the product).
Allergens
Contains soya, sesame and gluten (soy sauce), and many soba noodles also contain wheat. Easy to serve to children cut into thin strips; in pregnancy it's fine with thoroughly washed veg and freshly prepared ingredients.
