Soba edamame salad

Soba Noodles w Carrots Edamame and Snap Peas w Cilantro



  • 6 oz Soba Noodles
  • 2 cups Edamame, cooked
  • 3 cup sugar snap pea, fine julienne, 1/4 inch
  • 6 carrots, grated or fine julienne
  • 1/2 cup cilantro, light chopped
  • 1/4 cup sesame seeds, toasted
  • *For the Dressing:
  • ΒΌ cup Tamari
  • 2 Tbsp Olive Oil
  • 1 Lime, juiced
  • 1 Tbsp Toasted Sesame Oil
  • 1 Tbsp Honey
  • 1 Tbsp White Miso
  • 2 tsp Ginger, grated
  • 1 tsp Chili Sauce

Cooking Instructions

To prepare the sauce, combine all ingredients until well blended and emulsified. Set aside.

In a small pan on medium heat, toast sesame seeds until fragrant, set aside.

Bring a pot of water to boil. Cook Soba noodles until al dente but not hard to the bite (about 5 minutes.) Drain and rinse to cool.

Combine noodles, edamame, snap peas, carrots in a bowl. Add dressing and toss. Top with cilantro and sesame seeds.