1 bell pepper, sliced length-wise or 4 mini peppers, sliced cross-wise
2 medium carrots, shaved into ribbons
½ cup edamame, shelled
Directions
Cook soba noodles according to package instructions. Drain and rinse with cold water. Transfer to the refrigerator to chill.
Whisk together soy sauce, sugar, sesame oil, sweet chili sauce, lime juice, and grated ginger in a small bowl. Taste and correct seasonings, adding more or less chili sauce or lime juice.
Transfer cooked soba noodles to a large bowl. Top noodles with purple cabbage, cucumber ribbons, sliced bell pepper, shaved carrots and edamame.
Drizzle the dressing over the noodle mixture and toss to combine.
Top each bowl with chopped scallion and toasted sesame seeds. Serve immediately.
Leftover cold soba noodle bowls will keep for 2 days. It is best to keep all the ingredients packed in separate containers.