Description
A refreshing cold salad featuring edamame, soba noodles, and a garlicky dressing.
Ingredients
Scale
- 6 ounces soba noodles
- 1.5 cups cooked edamame
- 1 medium English cucumber, sliced
- 2–3 medium green onions, sliced
- 2 tablespoons sesame seeds, toasted
- 1/4 cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup
- 21/2 teaspoons sambal
- 1–2 cloves garlic, minced
Instructions
- Cook The Noodles: Start by boiling water in a medium pot and cook the soba noodles until they are just tender, which usually takes about 8 minutes. You will know they are ready when they are al dente but not mushy. Do not let them overcook or they may stick together later.
- Rinse & Cool: Once the noodles are cooked, rinse them under cold water immediately to stop the cooking process. This will help them stay firm and avoid that sticky texture. It is crucial not to skip this step for the best results!
- Make The Dressing: In a small bowl, whisk together the minced garlic, maple syrup, soy sauce, and sesame oil. Mix until everything is well combined and fragrant. You will want to enjoy that garlicky aroma filling your kitchen! Be cautious with the soy sauce, as it can be saltier than you expect.
- Toss In Ingredients: In a large bowl, combine the cooled noodles with shelled edamame, sliced cucumbers, sliced green onions, and toasted sesame seeds. The salad should look colorful and inviting. If the noodles seem bland, do not hesitate to add more garlic or sambal to kick up the flavor!
- Drizzle The Dressing: Pour the garlicky dressing over the salad and gently toss everything together until each noodle is coated. Take care to add the dressing little by little to avoid going overboard. Your kitchen will smell wonderful!
- Serve & Enjoy: Allow the salad to sit for a few minutes to allow the flavors to mingle before serving. It will taste even better after a short rest! While it may be tempting to eat right away, a little patience will enhance the flavor.
Notes
- Storage Tips: Refrigerate: Store in an airtight container at a temperature below 40 degrees F for up to 24 hours. For longer storage, keep the dressing and sesame seeds separate and mix right before serving.
- Expert Tips: If the noodles feel sticky, rinse them under ice water immediately after cooking to stop the cooking process and separate them.
- For a mellower dressing, add a little extra maple syrup or vinegar to balance any overly salty flavors and create a more harmonious taste.
- When more flavor is desired in the salad, you can increase the amounts of garlic and sambal for a bolder taste.
- If using frozen edamame, a quick steam or microwave can finish them off perfectly for mixing into your salad.
- Toasting sesame seeds before adding them to your salad enhances their nutty flavor and adds extra texture.
- Reheating Instructions: This salad is best enjoyed cold or at room temperature, without reheating.
- Serving Suggestions: Serve this salad with grilled tofu or chicken for added protein. It pairs well with a light miso soup for a complete meal. Topping with extra sesame seeds adds a nice crunchy garnish.
- Recipe Variations: Substituting soba noodles: You can use udon, ramen, or even spaghetti if you do not have soba noodles on hand.
- For extra texture, consider incorporating spiralized zucchini.
- Swap out the cucumbers for bell peppers or carrots for a different crunch.
- Add a splash of lemon juice for a fresh twist if desired.
- Ingredient Notes: When selecting ingredients, choose fresh cucumbers and quality edamame for the best flavor. Look for good quality soy sauce and toasted sesame oil to enhance the overall taste.
Nutrition
- Serving Size: 1/4 of the salad
- Calories: 310
- Sugar: 8g
- Sodium: 1083mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: not specified
- Trans Fat: not specified
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 14g
- Cholesterol: not specified