Chili Crisp Cucumber Soba Noodle Salad

Step 1

Start by boiling the noodles. Add the noodles to a pot of boiling water along with a large pinch of salt, and cook until soft but still chewy. About 1 minute before the noodles are done, add in the frozen edamame to blanch them. Drain and rinse the noodles and edamame in cold water and set aside to drain.

Step 2

In parallel, while the noodles cook, prep the dressing. Add all the ingredients to a small bowl and whisk together. Alternatively, you can whisk the dressing in the same bowl you’ll use for the salad to minimize dishes.

Step 3

Lastly, mandoline the cucumbers on the thinnest setting, and add to a large bowl along with the scallions and cilantro.

Step 4

Add the drained noodles and edamame, pour over the dressing, and toss together. Adjust for salt as needed, and top with a generous amount of toasted sesame seeds.