Soba noodle and edamame salad

Table of contents

Soba Noodle and Edamame Salad

This Soba Noodle and Edamame Salad is a refreshing and nutritious dish that combines the earthy flavors of buckwheat noodles with the vibrant taste of edamame and fresh vegetables. Tossed in a tangy sesame dressing, this salad is perfect for a light lunch or a side dish. It’s not only delicious but also packed with protein and fiber, making it a healthy choice for any meal.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Ingredients

8 oz soba noodles
1 cup shelled edamame
1 red bell pepper, thinly sliced
1 carrot, julienned
2 green onions, sliced
2 tablespoons sesame seeds, toasted
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
1 teaspoon grated ginger
Salt and pepper to taste

Instructions

Cook the soba noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
Boil the edamame in a small pot of water for about 5 minutes until tender. Drain and set aside.
Prepare the dressing by whisking together the soy sauce, rice vinegar, sesame oil, honey, and grated ginger in a small bowl.
Combine the cooked soba noodles, edamame, red bell pepper, carrot, and green onions in a large bowl.
Toss the salad with the dressing until everything is well coated.
Sprinkle with toasted sesame seeds and season with salt and pepper to taste.
Serve immediately or chill in the refrigerator for 30 minutes for a colder salad.

Additional Notes

For a gluten-free version, ensure the soba noodles are 100% buckwheat. You can add protein by including grilled chicken or tofu. Feel free to substitute vegetables with your favorites, such as cucumber or snap peas.