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Shinkansen Spring Soba & Edamame Crunch Bowl

Shinkansen Spring Soba & Edamame Crunch Bowl

Welcome to your 15-minute layover in Tokyo! This vibrant, cold soba noodle salad is my ultimate spring desk-lunch lifesaver. Packed with bright green edamame, intensely crunchy snap peas, and a wildly addictive ginger-sesame mason jar dressing, it's designed to give you bullet-train energy for the rest of your workday without a heavy food coma.

Chef Mira Lin
Chef Mira Lin
Prep: 10 minutes
Cook: 5 minutes
2
easy
lunchsalad
desk-lunchspring-recipessobamason-jar-dressing+1

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Timeline

8 minutes
0m5m8m
Boil Soba & Edamame
8m
Shake Mason Jar Dressing
2m
Prep Crunch Veggies
4m
Assemble Shinkansen Bowl
3m

Ingredients

  • 6 oz Soba noodles(100% buckwheat if gluten-free)
  • 1 cup Shelled edamame(Frozen is perfectly fine)
  • 1.5 cups Shredded rotisserie chicken(Skin removed, roughly shredded)
  • 1 cup Sugar snap peas(Thinly sliced on a bias)
  • 2 Persian cucumbers(Sliced into half-moons)
  • 1/2 cup Fresh cilantro(Roughly chopped, stems included!)
  • 1/4 cup Fresh mint(Roughly chopped)
  • 3 tbsp Soy sauce(Tamari if gluten-free)
  • 2 tbsp Rice vinegar(Unseasoned)
  • 1 tbsp Toasted sesame oil
  • 1 tbsp Fresh ginger(Grated)
  • 1 Lime(Juiced)
  • 1 tbsp Chili crisp(Optional, for topping)

Instructions

  1. 1

    Bring a medium pot of water to a rolling boil. Drop in 6 oz Soba noodles and cook according to package directions, usually about 4 to 5 minutes. During the exact last minute of boiling, toss in 1 cup Shelled edamame to flash-thaw and brighten them.

    8 min

    Tip: Soba cooks fast and can get mushy, so watch the clock. Always stir right after dropping them in!

  2. 2

    While the noodles bubble away, grab your flavor passport! In a mason jar, combine 3 tbsp Soy sauce, 2 tbsp Rice vinegar, 1 tbsp Toasted sesame oil, 1 tbsp Fresh ginger, and the juice from 1 Lime. Screw the lid on extra tight and shake it like a chaotic toddler to emulsify.

    2 min

    Tip: I love keeping leftover dressing in the fridge for up to a week. Double the batch if you want a head start on tomorrow!

  3. 3

    Step right up to the departure gate—aka your cutting board! Prep the raw crunch factor by slicing 1 cup Sugar snap peas on a sharp bias and chopping 2 Persian cucumbers into half-moons. Tear up massive handfuls of 1/2 cup Fresh cilantro and 1/4 cup Fresh mint.

    4 min

    Tip: Don't be shy with the herbs. We want them acting like a leafy green base, not just a garnish.

  4. 4

    Drain the noodles and edamame, immediately rinsing them under freezing cold water. This removes excess starch and gives them a fabulous chewy texture. Toss the cold noodles into a large bowl with your prepped veggies, herbs, and 1.5 cups Shredded rotisserie chicken. Drench in the dressing, toss aggressively, and finish with a drizzle of 1 tbsp Chili crisp if you like a little turbulence on your flight!

    3 min

    Tip: Use tongs to lift and twirl the noodles so the dressing coats every single strand.

Chef's Notes

This bowl is my homage to a breathtakingly fast bento lunch I once grabbed before boarding the Shinkansen heading past Mt. Fuji. It travels incredibly well in a Tupperware container because there is zero lettuce to wilt! Just keep the dressing on the side until you are ready to eat at your desk. If your kids steal your edamame before they hit the bowl (a frequent hazard in my kitchen), just swap in some frozen peas!

Frequently Asked Questions

How long does Shinkansen Spring Soba & Edamame Crunch Bowl take to make?

Shinkansen Spring Soba & Edamame Crunch Bowl takes about 15 minutes total. That includes 10 minutes of prep and 5 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for Shinkansen Spring Soba & Edamame Crunch Bowl?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Shinkansen Spring Soba & Edamame Crunch Bowl?

The main ingredients are: Soba noodles, Shelled edamame, Shredded rotisserie chicken, Sugar snap peas, Persian cucumbers, Fresh cilantro, Fresh mint, Soy sauce, Rice vinegar, Toasted sesame oil, Fresh ginger, Lime, Chili crisp.

What type of meal is Shinkansen Spring Soba & Edamame Crunch Bowl?

Shinkansen Spring Soba & Edamame Crunch Bowl is categorized as: lunch, salad.