Japanese-Inspired Soba Noodle Salad with Edamame

Bring a large pot of water to a boil. Cook 8 oz of soba noodles according to package instructions, usually 4-5 minutes until al dente. Do not overcook.

During the last 2 minutes of cooking the noodles, add 1 cup of shelled edamame to the same pot.

Drain the noodles and edamame in a colander and rinse immediately under cold water to stop the cooking process and prevent sticking.

Transfer the cooled noodles and edamame to a large mixing bowl and toss with 1 tsp of sesame oil to prevent sticking.

Julienne 1 medium red bell pepper and 1 medium cucumber into thin strips about 2-3 inches long.

Peel and julienne 2 medium carrots into thin matchsticks.

Thinly slice 4 stalks of green onions on a diagonal.

Cut 2 nori sheets into thin strips using kitchen scissors or crumble with your hands.

In a small bowl, whisk together 3 tbsp low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp honey, 1 tbsp grated fresh ginger, 2 minced garlic cloves, 1 tsp wasabi paste, and the juice of 1 lime to make the dressing.

Add the prepared vegetables to the noodles and edamame in the large bowl.

Pour the dressing over the salad and toss gently to combine all ingredients evenly.

Dice 1 ripe avocado and fold it gently into the salad just before serving to prevent browning.

Divide the salad among four plates or bowls and garnish each serving with toasted sesame seeds and nori strips.

Allow the salad to rest for 10 minutes before serving to let the flavors meld together.