Vegan Edamame Soba Noodle Salad
Chilled 100% buckwheat soba noodles tossed with shelled edamame, shredded carrots, and cucumber in a bright sesame-ginger dressing. Serve straight from the fridge — no cooking required once the noodles have cooled.
Ingredients
- 8 oz 100% buckwheat soba noodles (gluten-free if needed), cooked, rinsed cold
- 1.5 cups shelled edamame (thawed from frozen)
- 1 English cucumber, julienned
- 2 medium carrot, shredded
- 4 scallions, thinly sliced
- 3 tbsp tamari (or soy sauce)
- 2 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 2 tsp pure maple syrup
- 2 tsp fresh ginger, grated
- 2 cloves garlic cloves, minced
- 2 tsp sesame seeds
- 1/2 tsp sriracha (optional)
Instructions
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1
Cook 8 oz 100% buckwheat soba noodles (gluten-free if needed) according to package directions. Drain and rinse under cold running water until completely cool; shake off excess water.
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2
In a large bowl, whisk together 3 tbsp tamari (or soy sauce), 2 tbsp rice vinegar, 2 tbsp toasted sesame oil, 2 tsp pure maple syrup, 2 tsp grated fresh ginger, 2 cloves minced garlic cloves, and 1/2 tsp sriracha (optional) until combined.
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3
Add the cooled 100% buckwheat soba noodles (gluten-free if needed), 1.5 cups shelled edamame (thawed from frozen), 1 julienned English cucumber, 2 shredded medium carrot, and 4 thinly sliced scallions to the dressing. Toss well to coat every strand.
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4
Taste and adjust seasoning. Divide into bowls and top with 2 tsp sesame seeds. Serve immediately or refrigerate up to 24 hours.