Soba-Edamame Noodle Bowl

Name: Soba-Edamame Noodle Bowl
Yield: Serves 4 (serving size: about 1 1/2 cups)
Ingredients: 1 cup frozen shelled edamame; 6 ounces uncooked soba noodles; 1 cup thinly vertically sliced snow peas; 2 tablespoons dark sesame oil; 2 tablespoons rice vinegar; 1 tablespoon lower-sodium soy sauce or tamari; 1 tablespoon yellow miso; 1 ½ teaspoons brown sugar; 1 ½ teaspoons grated peeled fresh ginger; ¼ teaspoon kosher salt; 2 cups very thinly sliced red cabbage; ⅔ cup thinly sliced green onions; 2 large carrots, peeled and shaved into ribbons; ¼ cup fresh cilantro leaves (optional)

2 Ratings
2 Reviews

Soba noodles are made from buckwheat, a wheat-free grain (look for packages that specify gluten-free), and they cook in only 3 minutes. Look for them in the international aisle.

By Ann Taylor Pittman

Recipe by Cooking Light May 2016

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Credit: Jennifer Causey Styling: Lindsey Lower

Recipe Summary

Yield:

Serves 4 (serving size: about 1 1/2 cups)

Nutrition Info

Directions

Step 1
Bring a large saucepan of water to a boil. Add edamame and soba noodles; cook 2 minutes. Add snow peas; cook 1 minute or until noodles are tender. Drain; rinse noodle mixture well with cold water. Drain.

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Step 2
Combine oil and next 6 ingredients (through salt) in a large bowl. Add noodle mixture, cabbage, onions, and carrots; toss gently to combine. Sprinkle with cilantro, if desired.

Nutrition Facts

Per Serving:

304 calories; fat 8.8g; saturated fat 1g; mono fat 2.8g; poly fat 3.1g; protein 13g; carbohydrates 48g; fiber 4g; iron 2mg; sodium 577mg; calcium 74mg; sugars 7g; added sugar 2g.

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MyRecipes Member

07/29/2021

I love this recipe! So easy and delicious. It's perfect on hot days. Sometimes I add a little sauteed shrimp or some salmon to the dish. I always make a double recipe. I keep the dressing and the salad separate and then just dress a bowl full of noodles for delicious and easy lunches. I also usually add more carrots, cabbage, and peppers to make the noodle:vegetable ratio even healthier.

jksiker

06/16/2016

What a colorful & flavorful vegetarian dish! Very simple to prepare - the prep work was completed while the water boiled and the noodles and vegetables cooked. I've made this dish twice for myself, halving the recipe and saving the 2nd helping for the next day, which resulted in the flavors intensifying.

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