Chilled Matcha Soba Noodles

Bring a large pot of water to a boil, add a pinch of salt, and cook the soba noodles according to the package directions (usually 4–5 minutes).

While the noodles are cooking, prepare the vegetables: slice the cucumber, shred the carrot, dice the red bell pepper, and chop the green onions.

When the noodles are al dente, drain them in a colander and immediately rinse under a torrent of cold running water to stop cooking and remove excess starch; drain well.

Transfer the cooled noodles to a large mixing bowl and lightly toss with a drizzle of sesame oil to prevent sticking.

Prepare the Matcha Sesame Dressing by whisking together matcha powder, sesame oil, soy sauce, rice vinegar, honey, and water until smooth; set aside.

Pour the dressing over the noodles and toss thoroughly until every strand is evenly coated with the vibrant green sauce.

Arrange the sliced cucumber, shredded carrot, diced red bell pepper, shelled edamame, and chopped green onions on top of the dressed noodles, distributing them evenly.

Sprinkle the toasted sesame seeds over the entire bowl for added crunch and a nutty aroma.

Cover the bowl with plastic wrap and refrigerate for at least 10 minutes before serving to allow the flavors to meld; serve chilled.