Soba noodle and edamame salad

Soba noodle and edamame salad
  • Serves icon Serves 2
  • Time icon Hands-on time 20 min

Our vegetarian soba noodle and edamame salad is a great take-to-work option. It would work well with crispy fried tofu too, if you want to add some extra protein.

Nutrition: per serving

Calories
267kcals
Fat
5.9g (0.8g saturated)
Protein
11g
Carbohydrates
40.6g (3.6g sugars)
Fibre
3.8g
Salt
0.5g
Calories
267kcals
Fat
5.9g (0.8g saturated)
Protein
11g
Carbohydrates
40.6g (3.6g sugars)
Fibre
3.8g
Salt
0.5g

Ingredients

  • 100g soba noodles
  • 75g edamame beans
  • ½ tsp vegetable oil
  • 1 tsp toasted sesame oil
  • 65g sliced radishes
  • ¼ deseeded and sliced cucumber
  • 2 sliced spring onions
  • Mix 1 tsp grated ginger
  • ½ grated garlic clove
  • Juice and zest of 1 lime
  • 1 tsp soy sauce
  • ½ tsp pickling liquid
  • To serve, toasted sesame seeds, lime wedges and pickled ginger.

Method

  1. Cook the noodles according to the packet instructions, adding the edamame beans for the final 2 minutes. Drain, then rinse under cold running water and toss with the vegetable oil, toasted sesame oil, sliced radishes, cucumber and spring onions.
  2. Mix the grated ginger, garlic, the lime juice and zest and soy sauce, plus ½ tsp pickling liquid from a pickled ginger jar, then season. Toss the dressing with the noodles. Sprinkle with toasted sesame seeds; enjoy with lime wedges and pickled ginger.

delicious. tips

  1. Keep the tossed noodle salad chilled in 2 separate airtight containers in the fridge for up to 3 days.

Recipe By

The delicious. food team

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