Sunday, June 5, 2016

Soba Noodle Salad with Edamame, Cucumber, Cabbage and Bell Peppers

Here is a quick and super simple Soba Noodle Salad that is so tasty that you won't even notice it's meatless! This Soba Noodle Salad keeps very well and is the perfect, portable picnic food! Bring it to potlucks--it is a crowd-pleaser and kids love it, too!



Ingredients for dressing:

1 Fresno red chile, finely chopped
2 cloves of garlic, finely pasted
1/4 cup soy sauce
1/4 cup Agave
2 tablespoons rice vinegar
2 inches or so of grated ginger
1/3 cup grape seed oil or canola oil or even light olive oil

Ingredients for Soba Salad:

1 red bell pepper, cut into two inch strips
1 English Cucumber, cut into two inch strips
Half a head of cabbage finely shredded or a whole bag of pre-shredded cabbage from Trader Joe's
1-2 cups of pre-shelled edamame (I just use the entire container of edamame from Trader Joe's)
5 bundles of Buckwheat Soba Noodles boiled per package directions (usually I boil them for about 5 minutes so they don't get mushy and rinse in cold water until completely cooled)
4 green onions finely sliced on a bias
3 Tablespoons of black or white sesame seeds, sprinkled for garnish

Mix ingredients for sauce in a big bowl and set aside while you chop the veggies. Add the edamame and cabbage to sauce to wilt the cabbage and marinate the edamame. Add rest of veggies. Add Soba noodles and toss gently to combine. Garnish with sesame seeds.
This is a great side dish or main dish for a light, but satisfying lunch. It is packed with protein from the Soba noodles and edamame.
Enjoy!