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A refreshing and vibrant Japanese-inspired salad with earthy soba noodles, crisp vegetables, and protein-rich edamame, all tossed in a zesty sesame-ginger dressing. Perfect for a light lunch or a healthy side dish.
Prepare the Dressing
Cook the Soba Noodles & Edamame
Prepare the Vegetables
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A refreshing and vibrant Japanese-inspired salad with earthy soba noodles, crisp vegetables, and protein-rich edamame, all tossed in a zesty sesame-ginger dressing. Perfect for a light lunch or a healthy side dish.
This japanese recipe takes 30 minutes to prepare and yields 4 servings. At 184.2 calories per serving with 5.26g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Assemble and Serve
Add 1 cup of shredded rotisserie chicken, grilled shrimp, or pan-fried firm tofu for a more substantial meal.
Whisk 1-2 teaspoons of sriracha or a pinch of red pepper flakes into the dressing for some heat.
Toss in 1/4 cup of chopped roasted peanuts, cashews, or crispy chow mein noodles just before serving.
Gently fold in one diced avocado right before serving for a creamy texture and healthy fats.
Buckwheat soba noodles, edamame, and a variety of fresh vegetables provide a significant amount of dietary fiber, which supports digestive health and helps you feel full longer.
Edamame and buckwheat noodles offer a complete source of plant-based protein, essential for muscle repair, immune function, and overall body maintenance.
The colorful array of vegetables like bell peppers and carrots delivers essential vitamins such as Vitamin C and A, while ginger and garlic provide antioxidant and anti-inflammatory compounds.
Toasted sesame oil is a good source of unsaturated fats, which can help support cardiovascular health when included as part of a balanced diet.
A single serving of this Soba Noodle Salad contains approximately 380-420 calories, depending on the exact ingredients used. It's a well-balanced meal with carbohydrates, protein, and healthy fats.
Yes, this salad is very healthy. Soba noodles made from 100% buckwheat are a good source of fiber and protein. The salad is packed with fresh vegetables for vitamins and minerals, edamame for plant-based protein, and a dressing with healthy fats from sesame oil.
Yes, you can. For best results, cook the noodles and prepare the vegetables and dressing, but store them in separate airtight containers in the refrigerator for up to 2 days. Combine and toss just before you're ready to eat to maintain the best texture.
To make this recipe gluten-free, you must use soba noodles that are made from 100% buckwheat flour, as some brands contain wheat flour. Also, substitute the soy sauce with tamari or coconut aminos.
The key is to rinse them thoroughly under cold running water immediately after draining. Use your hands to gently toss the noodles under the water to wash away the surface starch, which is the primary cause of stickiness.
This salad is very versatile! Feel free to add shredded purple cabbage, snap peas, bean sprouts, or thinly sliced radishes for extra crunch and nutrients.