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Cold Soba Noodles with Edamame

Cold Soba Noodles with Edamame & Snap Peas

Cold soba noodles tossed with edamame, snap peas, and an irresistible tahini soy dressing. Perfect for warm weather meals and a great make-ahead for easy lunches and picnics.
5 from 1 vote
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Ingredients
  

  • For the dressing:
  • 3 Tbsp soy sauce
  • 3 Tbsp tahini
  • 2 Tbsp rice vinegar
  • 1 Tbsp honey
  • 2 tsp hot mustard*
  • 2 tsp sesame oil
  • 3 Tbsp oil
  • For the salad:
  • 4 bundles soba noodles about 400 grams/14 oz
  • 1 cup frozen edamame shelled
  • 1 cup snap peas sliced
  • 3 green onions sliced
  • 2 Tbsp fresh cilantro chopped
  • 1 Tbsp toasted sesame seeds

Instructions
 

  • Make the dressing:
  • Combine the soy sauce, tahini, rice vinegar, honey, mustard and oils in a bowl with a pinch of salt.
  • Whisk well until completely smooth.
  • Cook the soba:
  • Cook the soba according to the package instructions, but 1 minute before the end of cooking time, add in the edamame beans.
  • Drain and rinse well.
  • Make the salad:
  • Add the soba and edamame to a bowl.
  • Add in the snap peas, onion, cilantro and sesame seeds.
  • Add the dressing and toss well.

Notes

*can sub dijon
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