Edamame Peanut Noodle Salad

Name: Edamame Peanut Noodle Salad
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Asian
Ingredients: 1½ tsp Salt; 10½ oz Soba Noodles; 14 oz Edamame; 6 tbsp Peanut Butter; 2 Limes; 2 tbsp Soy Sauce; 1 tbsp Honey; 1¾ tbsp Ginger; 10½ oz Cabbage; 2 Carrots; 3 Scallions

By Eatpace

Soba noodles, edamame, cabbage and carrots are tossed in a peanut-lime dressing. The salad can be made ahead and packed for lunch the next day.

Total: 23 min; 15 prep · 8 cook
Serves: 4; Scale it below
Calories: 567; kcal per serving
Protein: 30g; per serving

Plan this dinner Jump to recipe

Soba noodle salad with edamame, cabbage and carrots in peanut-lime dressing.

23 min

Method

5 steps 15 min prep · 8 min cook

Prep

Step 1. Bring a large pot of water to a boil over high heat and add Salt. Add Soba Noodles and cook according to the package, until just tender, about 5 minutes.
Step 2. Add Edamame to the pot for the last 3 minutes of the noodle cooking time. Drain both and rinse under cold water, then drain well.
Step 3. Meanwhile, whisk Peanut Butter, the juice of Lime, Soy Sauce, Honey, Ginger and Water in a large bowl until smooth.

Finish & serve

Step 4. Add Cabbage, Carrot and Scallions to the dressing. Add the drained noodles and edamame and toss until coated.
Step 5. Divide the salad among bowls and serve at room temperature or chilled.

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Tips

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For a peanut allergy, use sunflower seed butter and check that the noodles are made in a peanut-free facility.

Leftovers

Refrigerate leftovers for up to 3 days and loosen the dressing with a splash of water before serving.

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