Japanese Soba Noodle Salad with Edamame
Equipment
- Large pot
- Colander
- Mixing bowl
Ingredients
- 8 ounces soba noodles
- 1 1/2 cups shelled edamame
- 3 green onions, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 2 tablespoons sesame seeds
Instructions
- Bring a large pot of water to a boil and cook the soba noodles according to the package directions. Drain them in a colander and rinse under cold water until completely cool.
- In the same pot, cook the edamame in boiling water for 4 minutes. Drain and rinse under cold water to cool.
- In a large mixing bowl, whisk together the soy sauce, sesame oil, rice vinegar, and grated ginger until smooth.
- Add the cooled noodles, edamame, and sliced green onions to the bowl. Toss gently until everything is evenly coated with the dressing.
- Sprinkle the sesame seeds over the top and give the salad one final light toss before transferring to a travel container.
Notes
Cook the noodles and edamame the night before and store them separately so the salad stays fresh during travel. Assemble everything in the container right before you leave, and give it a quick stir at the potluck to redistribute the dressing. The sesame seeds add a nice crunch that holds up well even after sitting for a few hours.
Course: Salad
Cuisine: Japanese
Equipment: Large pot, Colander, Mixing bowl
Cuisine: Japanese
Equipment: Large pot, Colander, Mixing bowl