"Learn to love big heaps of vegetables," Mark Bittman says, "and pile them on until you're more than satisfied." To achieve that feeling, try meatless proteins, such as edamame, an ingredient in this noodle dish.
Serves 4


  • 8 ounces soba noodles
  • 1 clove of garlic, minced
  • 3 Tbsp. toasted sesame oil
  • 2½ Tbsp. soy sauce
  • 2 Tbsp. rice wine vinegar
  • 2 tsp. honey
  • 2 tsp. Sriracha chili sauce
  • Zest and juice of 1 lime
  • 2 cups sliced savoy cabbage
  • 1 cup cooked shelled edamame
  • 2 peeled and julienned carrots
  • 4 scallions, divided
  • ½ cup sliced red onion
  • ½ cup chopped cilantro (optional)
  • 2 Tbsp. toasted sesame seeds
  • Salt and pepper, to taste


Active time: 25 minutes
Total time: 35 minutes

Bring a pot of salted water to a boil. Cook soba noodles until al dente, 8 minutes. Drain and rinse.

Meanwhile, make the dressing: Whisk together garlic, sesame oil, soy sauce, vinegar, honey, Sriracha, and lime juice and zest. Season with pepper. In a large bowl, combine cabbage, edamame, carrots, scallions, red onion, cilantro, and sesame seeds. Add reserved soba and dressing; toss. Season with salt and pepper. Garnish with scallions and sesame seeds.

Store in an airtight container in the refrigerator up to 3 days.

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