Name: Soba Noodle Salad with Edamame: A Refreshing, Flavor-Packed Meal for Every Season
Ingredients: 8 oz soba noodles (buckwheat noodles); 1½ cups edamame (shelled, cooked); 1 cup shredded carrots; 1 red bell pepper, thinly sliced; 2 green onions, chopped; ½ cup red cabbage, thinly sliced (optional); 2 tbsp toasted sesame seeds; Fresh cilantro (for garnish); 3 tbsp soy sauce (or tamari for gluten-free); 1 tbsp rice vinegar; 1 tbsp toasted sesame oil; 1 tbsp maple syrup or honey; 1 tsp fresh grated ginger; 1 clove garlic, minced; Optional: 1 tsp sriracha or chili flakes for heat

Ingredients

Scale

For the Salad:

8 oz soba noodles (buckwheat noodles)
1½ cups edamame (shelled, cooked)
1 cup shredded carrots
1 red bell pepper, thinly sliced
2 green onions, chopped
½ cup red cabbage, thinly sliced (optional)
2 tbsp toasted sesame seeds
Fresh cilantro (for garnish)

For the Dressing:

3 tbsp soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp maple syrup or honey
1 tsp fresh grated ginger
1 clove garlic, minced
Optional: 1 tsp sriracha or chili flakes for heat

Instructions

1. Cook the Soba Noodles

Boil according to package instructions (usually 4–6 minutes).
Drain and rinse under cold water to stop cooking and remove starch. Set aside.

2. Cook the Edamame

If frozen, boil for 3–4 minutes until tender. Drain and let cool.

3. Make the Dressing

In a small bowl or jar, whisk together all dressing ingredients until smooth.

4. Assemble the Salad

In a large bowl, toss the noodles, edamame, carrots, bell pepper, red cabbage, and green onions.
Pour the dressing over and toss well to coat.
Sprinkle with sesame seeds and cilantro.

5. Chill & Serve

Best served cold or at room temperature.
Chill for 30 minutes for best flavor blending.