Salads & bowls · Lebanese
100% vegan
Salads & bowls · Japanese
Sesame Soba Noodle Salad with Edamame
★★★★★★★★★★ No reviews yetChilled buckwheat noodles tossed with edamame, crunchy vegetables and a nutty sesame-ginger dressing. A refreshing, protein-packed lunch that travels well.
Prep15 min
Cook8 min
Total23 min
Serves4
LevelEasy
Method
- Bring a large pan of water to the boil and cook the soba noodles according to the packet instructions, usually 4–5 minutes.
- Add the frozen edamame to the pan for the final 2 minutes of cooking.
- Drain and rinse thoroughly under cold running water, rubbing the noodles with your hands to remove excess starch so they do not clump. Drain well.
- Whisk all the dressing ingredients together until smooth.
- Put the noodles, edamame, pepper, carrot, cucumber, cabbage and most of the spring onions in a large bowl.
- Pour over the dressing and toss well to coat.
- Serve topped with the remaining spring onions, coriander and sesame seeds.
Tips, storage & swaps
Keeps for 3 days in the fridge; toss with a splash of extra soy sauce and lime before serving as the noodles absorb the dressing. Most soba contains wheat flour; for a gluten-free version buy 100% buckwheat soba and use tamari. Add mango or crispy tofu for variety.
Every recipe on itsvegan is 100% plant-based: no meat, fish, dairy, eggs, honey or gelatin. Always check packaged ingredients such as chocolate, bread and wine for hidden animal products.
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Recipe from itsvegan.org — https://itsvegan.org/recipe/sesame-soba-noodle-salad