Japanese · lunch

Edamame Soba Noodle Salad

Name: Edamame Soba Noodle Salad
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: Soba noodles, dry, 4 oz; Edamame, shelled, 1 1/3 cups; Carrot, 1 medium; Red bell pepper, 1 small; Red cabbage, shredded, 1 cup; Green onions, 3; Toasted sesame oil, 1 tbsp; Peanut butter, smooth, 1 tbsp; Lime juice, from 1 lime; Sesame seeds, 1 tbsp; Fresh ginger, 2 tsp grated; Garlic, 1 clove; Soy sauce, 1 1/2 tbsp; Water, 2 tbsp

Cold buckwheat noodles with edamame, carrot, pepper and cabbage in a ginger-sesame-peanut dressing.

23 min2 servings

51325g70g19g

Rinse the noodles under cold water so they stay springy and the salad can go straight into a lunch box.

Ingredients

Soba noodles, dry4 oz
Edamame, shelled1 1/3 cups
Carrot1 medium
Red bell pepper1 small
Red cabbage, shredded1 cup
Green onions3
Toasted sesame oil1 tbsp
Peanut butter, smooth1 tbsp
Lime juicefrom 1 lime
Sesame seeds1 tbsp
Fresh ginger2 tsp grated
Garlic1 clove
Soy sauce1 1/2 tbsp
Water2 tbsp

Steps

Cook the soba in boiling water for 5 to 6 minutes, drain and rinse under cold water.
Whisk the sesame oil, peanut butter, lime juice, ginger, garlic, soy sauce and water into a smooth dressing.
Thaw the edamame, julienne the carrot and pepper and shred the cabbage.
Toss everything with the noodles and dressing.
Sprinkle with sesame seeds and sliced green onions.

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Adapted from Cooking with a Wallflower