Asian Noodle Salad with Edamame

This Asian noodle salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The soba noodles are cooked al dente and then tossed with edamame, cucumber, red bell pepper, green onion, and cilantro. A simple dressing made with rice vinegar and soy sauce adds a touch of acidity and umami. This salad is a great way to use up leftover vegetables and can be served immediately or chilled for later.

Soba noodles, made from buckwheat flour, have been enjoyed in Japan for centuries. They are typically served cold, with a variety of toppings and sauces. This salad is a modern take on the classic soba noodle dish, with the addition of edamame, cucumber, and red bell pepper. The dressing is also a bit lighter than traditional soba noodle dressings, making it a more refreshing and summery dish.

Prep time: 15 | Cook time: 5 | Serves: 4

Ingredients

• 1 package (8 ounces) soba noodles
• 1 cup edamame, shelled
• 1/2 cup chopped cucumber
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green onion
• 1/4 cup chopped cilantro
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce

Instructions

1. Cook the soba noodles according to package directions.
2. Rinse the noodles with cold water and drain well.
3. In a large bowl, combine the noodles, edamame, cucumber, red bell pepper, green onion, and cilantro.
4. In a small bowl, whisk together the rice vinegar and soy sauce.
5. Pour the dressing over the salad and toss to coat.
6. Serve immediately or chill for later.
7. Enjoy!

Why It Works

• The soba noodles provide a chewy and nutty base for the salad.
• The edamame adds a pop of protein and sweetness.
• The cucumber and red bell pepper add freshness and crunch.
• The green onion and cilantro add a touch of herbaceousness.
• The rice vinegar and soy sauce dressing adds acidity and umami.