Cucumber Edamame Soba Noodle Salad
This cucumber edamame soba noodle salad is fresh, flavorful, and easy to make! A light, plant-based dish perfect for a quick meal or side.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 3-4 1x
- Category: Dinner, Lunch, Side Dish
- Method: Assembly
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Ingredients
Scale
- 6oz/150g soba noodles
- 1 ½ cup/225g cooked edamame (shelled)
- 1 medium/225g English cucumber, sliced in semi-circles
- 3 medium/45g green onions, sliced
- 2 tbsp/17g toasted sesame seeds
- Dressing:
- 4 tbsp/60ml tamari or coconut aminos (GF)
- 3 tbsp/45ml rice vinegar
- 1 tbsp/15ml toasted sesame oil
- 1 tbsp/15ml maple syrup
- 2 tsp/10g sambal (or sriracha)
- 2 cloves/10g garlic, minced
Instructions
- Prepare all the vegetables. Slice cucumber into semi-circles 1/8″/3mm thin. Slice green onions on an angle as fine as possible. Slicing on an angle gives longer sections that line up with the noodles for easier eating.
- Mince garlic as fine as possible.
- Combine all dressing ingredients in a small bowl or measuring cup and whisk until incorporated.
- Cook/shell edamame as needed.
- Heat a medium to large pot of salted water. Cook soba noodles until just chewy (about 7-8 minutes for thin noodles) stirring a couple times to separate them. Once cooked, drain and rinse noodles in ice water.
- Add the noodles, vegetables, and dressing to a bowl. Toss to coat everything.
- Serve with toasted sesame seeds sprinkled on top.
- Best the same day but can be stored for up to 24 hours. For meal prep or storing longer, keep dressing and sesame seeds separate and layer noodles with the vegetables. Cut cucumber only stores well for up to 3 days.
Find it online: https://thevgftable.com/cucumber-edamame-soba-noodle-salad/