Recipe Details

Ingredients

FOR THE DRESSING

• 1/4 c. 

  mayonnaise, preferably Kewpie

• 2 tbsp. 

  Sriracha

• Zest of 1/2 lime (optional)

• 1 tbsp. 

  rice wine vinegar

• 1 1/2 tsp. 

  granulated sugar

• 1 

  clove garlic, grated

• 1" piece ginger, grated

• 1/2 tsp. 

  kosher salt

FOR THE SALAD

• 4 oz. 

  soba noodles

• Toasted sesame oil

• 1 

  small head broccoli, cut into 1" florets (about 2 c.)

• 2 

  cloves garlic, minced

• 2 tbsp. 

  hoisin sauce

• Juice of 1/2 lime (optional)

• 1 tbsp. 

  sesame seeds, plus more for garnish

• 2 

  medium carrots, grated (about 1 1/4 c.)

• 1 c. 

  shredded red cabbage

• 3/4 c. 

  edamame, blanched

• 1 

  green onion, thinly sliced, for serving

• 2 tbsp. 

  freshly chopped cilantro, for garnish (optional)

Description

1. Step 1In a large bowl, whisk together all dressing ingredients until smooth.
2. Step 2In a large pot of salted, boiling water, cook noodles according to package directions until just short of al dente (3 to 4 minutes if using soba noodles). Drain immediately. Add noodles and 1 teaspoon sesame oil to the dressing bowl and toss to coat evenly. Set aside.
3. Step 3Cook broccoli: In a medium skillet over medium-high heat, heat olive oil. Add broccoli and cook, stirring occasionally, until broccoli is lightly charred, about 5 minutes. Stir in 1 tablespoon sesame oil and garlic and cook until fragrant, 30 seconds. Remove from heat and toss with hoisin sauce, lime juice, and sesame until evenly coated.
4. Step 4To bowl with noodles, add carrots, cabbage, edamame, and broccoli and toss until well combined.
5. Step 5Garnish with green onions, cilantro, and more sesame seeds before serving.