By Aaron Wurm
Cook the soba noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
Bring a pot of water to a boil and add the edamame. Cook for about 3-4 minutes or until tender. Drain and rinse under cold water.
Peel the carrot and cut it into thin julienne strips. Slice the cucumber into half-moons. Chop the scallions diagonally into small pieces.
In a small bowl, whisk together the peanut butter, soy sauce or tamari, rice vinegar, chili paste, and sesame oil until smooth and well combined.
In a large mixing bowl, combine the cooked soba noodles, edamame, carrot, cucumber, and scallions. Pour the peanut sauce over the top and toss to coat everything evenly.
Season with salt and pepper to taste. Serve immediately or refrigerate for 15 minutes before serving for a chilled salad.
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This Salad Main Course Asian Fusion Vegetarian recipe is ready in 25 minutes and features soba noodles, edamame, carrot and other delicious ingredients. Contains 350 calories total.
Cook the soba noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
Bring a pot of water to a boil and add the edamame. Cook for about 3-4 minutes or until tender. Drain and rinse under cold water.
Peel the carrot and cut it into thin julienne strips. Slice the cucumber into half-moons. Chop the scallions diagonally into small pieces.
In a small bowl, whisk together the peanut butter, soy sauce or tamari, rice vinegar, chili paste, and sesame oil until smooth and well combined.
In a large mixing bowl, combine the cooked soba noodles, edamame, carrot, cucumber, and scallions. Pour the peanut sauce over the top and toss to coat everything evenly.
Season with salt and pepper to taste. Serve immediately or refrigerate for 15 minutes before serving for a chilled salad.
Calories per Serving: 350
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