Sesame Noodle Salad with Edamame
15min
15min
5
320
Chef's Note
For the best flavor, make this salad at least a few hours ahead or even the night before. The noodles will absorb the dressing and the flavors will intensify. If you find the noodles have soaked up too much dressing, simply whisk together a little more sesame oil and rice vinegar to refresh the salad before serving.
Tags
Ingredients
8 oz soba noodles
2 cups frozen shelled edamame
1 medium red bell pepper
1 large carrot
1 medium cucumber
4 stalks green onions
3 tbsp sesame oil
2 tbsp rice vinegar
3 tbsp low-sodium soy sauce
1 tbsp honey
1 tbsp ginger
2 cloves garlic
2 tbsp sesame seeds
1/2 tsp red pepper flakes
Instructions
- 1
Bring a large pot of water to a boil. Cook 8 oz of soba noodles according to package directions, usually 4-5 minutes. During the last 2 minutes of cooking, add 2 cups of frozen edamame to the pot.
- 2
Drain the noodles and edamame in a colander and rinse under cold water to stop the cooking process and prevent sticking.
- 3
While the noodles cook, thinly slice 1 medium red bell pepper into strips, julienne 1 large carrot, dice 1 medium cucumber, and slice 4 stalks of green onions.
- 4
In a small bowl, whisk together 3 tbsp sesame oil, 2 tbsp rice vinegar, 3 tbsp low-sodium soy sauce, 1 tbsp honey, 1 tbsp freshly grated ginger, and 2 minced garlic cloves until well combined.
- 5
Toast 2 tbsp sesame seeds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring frequently to prevent burning.
- 6
In a large bowl, combine the cooled noodles, edamame, and all prepared vegetables.
- 7
Pour the dressing over the noodle mixture and toss gently to coat everything evenly.
- 8
Sprinkle with the toasted sesame seeds and 1/2 tsp red pepper flakes.
- 9
Refrigerate for at least 30 minutes before serving to allow the flavors to meld. The salad can be served cold or at room temperature.
Nutrition Information (per serving)
320
15g
42g
12g
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