Soba Noodle Salad

1. Cook the soba in a large pot of boiling unsalted water for 4 to 5 minutes until just tender, then drain and rinse thoroughly under cold running water until completely cool and no longer starchy.
2. Whisk together the soy sauce, sesame oil, rice vinegar, mirin, honey, and grated ginger in a small bowl until the honey dissolves into a smooth dressing.
3. Slice the cucumber into thin half-moons, cut the carrot and red pepper into fine matchsticks, and thinly slice the scallions on the diagonal.
4. If using frozen edamame, blanch in boiling water for 3 minutes, then drain and cool; shell if still in pods.
5. Combine the well-drained soba, vegetables, and edamame in a large bowl, pour over the dressing, and toss gently with your hands or tongs until everything is evenly coated.
6. Finish with the toasted sesame seeds, taste and adjust with a splash more soy if needed, and serve chilled or at room temperature.

You'll use: Large pot · Saucepan · Whisk