Soba Noodle Salad
This soba noodle salad is light and refreshing, full of bright flavours and veggies. It makes for the perfect lunch in the spring and summer. For bigger appetites, add chicken or tofu.
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2Cupbuckwheat soba noodles, or brown rice noodles, cooked & cooled
.75Cupedamame beans, shelled, cooked & cooled
.5jalapeño(s) (optional), seeded & finely diced
1garlic clove(s), crushed
.5long English cucumber(s), sliced
.25Cupmint, finely chopped (plus extra for garnish)
.25Cuproasted peanuts (optional), chopped
1lime(s), cut into wedges
For the Dressing:
For the Salad:
Omit the peanuts.
Use GF brown rice noodles.
Cook your edamame and noodles (separately) according to directions, rinsing them under cold water as soon as they are cooked to stop the cooking process. Set aside.
In a small saucepan, combine the rice vinegar, sugar and salt and bring to a simmer over medium heat for a couple of minutes or until the salt and sugar are dissolved. Remove from the heat and add the sesame oil, jalapeño, and garlic. Stir together and set aside to cool.
In a large bowl combine the noodles, edamame beans, cucumber, mango, and mint. Toss with the cooled dressing, plate or store in a sealed container in the fridge, and toss with the nuts and a wedge of lime when ready to serve. Add chicken or tofu if you’re serving it for a meal!