Chilled soba noodles tossed in a rich sesame-tahini dressing with crunchy carrots, cucumber, cabbage and edamame. A refreshing cold noodle dinner for warm evenings.
15m prep · 42m cook · 4 servings
Ingredients Instructions
12 oz Soba Noodles 1 ½ cups Frozen Shelled Edamame 1 cup Shredded Carrots 1 whole English Cucumber 1 cup Shredded Purple Cabbage 3 tbsp Tahini 3 tbsp Soy Sauce 2 tbsp Toasted Sesame Oil 2 tbsp Rice Vinegar 1 tbsp Maple Syrup 2 cloves Garlic 2 tbsp Water Salt 1 tbsp Sesame Seeds 3 whole Green Onions
Instructions 1 Bring a large pot of water to a boil (about 10 minutes). While it heats, prepare the carrots, cucumber, cabbage, garlic and green onions. 2 Add the frozen edamame to the boiling water and cook 3-4 minutes, until bright green and tender. Scoop them out with a slotted spoon into a colander, rinse under cold water and drain. Keep the water boiling. 3 Add the soba noodles to the same pot and cook according to package directions, usually 4-5 minutes, stirring early so they don't stick, until tender but still slightly chewy (al dente). Drain, then rinse thoroughly under cold running water for 1-2 minutes, rubbing the noodles with your hands to wash off surface starch, until they feel cool and no longer sticky. Drain very well. 4 Whisk together the tahini, soy sauce, sesame oil, rice vinegar, maple syrup, garlic and 2 tbsp water until smooth and pourable, like heavy cream. Add another 1-2 tsp water if it is too thick. 5 Toss the cold noodles with the dressing until evenly coated. Add the edamame, carrots, cucumber and cabbage and toss to combine. 6 Refrigerate the salad for 20 minutes so it is thoroughly chilled. Before serving, toss again, adding a splash of water if the noodles have absorbed the dressing, then taste and add salt or a little more soy sauce if needed. 7 Serve topped with the green onions and sesame seeds. Estimated nutrition (per serving) Calories 580 kcal
Protein 23g
Carbs 84g
Fat 18g
Fiber 9g
Sodium 1245mg
Sugar 8g
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