Name: Soba Noodle and Edamame Salad with Miso Dressing
Ingredients: 1 pound frozen, shelled edamame; 1 (13-ounce) bag soba noodles; 1/3 cup rice wine vinegar; 2 tablespoons yellow miso; 2 teaspoons ground ginger; 2 teaspoons honey; 1/8 teaspoon cayenne; ¼ cup sesame oil; 2 tablespoons toasted sesame oil; 1 medium cucumber, medium dice; 2 medium carrots, shredded; ½ bunch cilantro, roughly chopped; Sesame seeds, for garnish

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How this works

Soba Noodle and Edamame Salad with Miso Dressing

Noodles may be wrapped with thin paper tape within the packaging. Double-check before placing in water.

Course: Dinner

Keyword: edamame, miso, noodles, soba noodles

Servings:

Calories: 430kcal

Author: Genevieve Doll

Ingredients

1 pound frozen, shelled edamame
1 (13-ounce) bag soba noodles
1/3 cup rice wine vinegar
2 tablespoons yellow miso
2 teaspoons ground ginger
2 teaspoons honey
1/8 teaspoon cayenne
¼ cup sesame oil
2 tablespoons toasted sesame oil
1 medium cucumber, medium dice
2 medium carrots, shredded
½ bunch cilantro, roughly chopped
Sesame seeds, for garnish

Instructions

Bring 1 cup of water to boil in a medium pot; add edamame. Return water to a boil, reduce to a simmer, and cook 2–3 minutes, until beans are hot. Strain, and rinse with cold water. Transfer edamame to a large bowl.
Fill the same pot with water, and bring to a boil. Add noodles, return water to a boil, stirring to separate noodles. Reduce heat to low, and simmer about 3 minutes, until tender. Strain, and rinse with cold water. Add to bowl with edamame.
In a small bowl, whisk vinegar, miso, ginger, honey and cayenne. Drizzle in sesame oils, and whisk to emulsify.
Add to noodles, along with cucumber, carrots and cilantro. Stir gently to combine. Garnish with sesame seeds.

Nutrition

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