This vibrant noodle bowl is built for busy weeknights and easy make-ahead lunches alike. Chilled soba noodles get tossed with crisp red cabbage, julienned carrots, sliced scallions, and cool cucumber ribbons, then loaded with shelled edamame for a satisfying bite of plant-based protein. The dressing is where it really shines: tamari, toasted sesame oil, rice vinegar, a touch of maple syrup, fresh ginger, and tahini whisk together into a glossy, savory-sweet coating that clings to every strand. A short rest lets the noodles soak up all that flavor before you finish the bowl with toasted sesame seeds and a scatter of fresh cilantro. It's a naturally vegetarian dish through and through, with no hidden animal products to worry about, so it's a reliably easy one to add to your rotation. Serve it chilled or at room temperature for a cold noodle salad that tastes just as good the next day.
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Bring a large pot of water to a boil. Cook the soba noodles according to package directions, usually 4–6 minutes, until tender with no chalky center. Drain in a colander and rinse thoroughly under cold running water until the noodles are completely cool and no longer sticky.
While the noodles cook, whisk together the tamari, toasted sesame oil, rice vinegar, maple syrup, grated ginger, tahini, and sriracha (if using) in a small bowl until smooth and fully combined.
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