1

Gather ingredients. This recipe uses black sesame seeds to garnish, but you can omit or substitute with regular white sesame seeds.

2

Bring a large pot of water to a rolling boil.

3

While waiting for the water to boil, seed and thinly slice the bell pepper. Thinly slice the scallions.

4

For the bok choy, trim the bottom off first. Separate the white and green parts of the baby bok choy. Thinly slice the white part.

5

Rinse the white part of the bok choy under running water to remove any grit.

6

Chop the green parts of the scallions and bok choy into bite-sized pieces and set aside.

7

When the water is boiling, add the soba noodles, sliced pepper, scallion, and white parts of the bok choy. Bring to a boil and cook until soba noodles are tender, just about 3-4 minutes. Be sure not to overcook.

8

After 2-3 minutes, turn off the heat and add the green parts of the bok choy and scallions. Let sit in the hot water just for a minute, to wilt the bok choy greens.

9

While the noodles cook, make your dressing. Peel and mince your ginger.

10

In a large bowl, combine the peanut butter, minced ginger, red chili flake, rice vinegar, lime juice, and tamari. Stir well to combine.

11

When the soba noodles are done, drain and rinse under cold water. Add the edamame to the mix.

12

Rinse until noodles are completely cold. Let drain thoroughly.

13

Add the noodles and veggie mix to the bowl with the dressing. Use your hands to toss.

14

If using black sesame seeds, add them now. You can omit or substitute with regular white sesame seeds.

15

Stir well to combine. Taste to adjust seasoning.

16

Enjoy.