Edamame & Soba Noodle Salad
9 ingredients · 15 minutes · 1 serving
- Cook the soba noodles according to the directions on the package. With two minutes remaining, add the edamame. Drain and rinse with cold water until completely cooled.
- Meanwhile, stir together the olive oil, tamari, rice vinegar, maple syrup, and ginger in a bowl.
- Place the soba noodles and edamame into a large bowl with the carrots. Add the dressing and toss well to combine. Divide into bowls and top with cilantro. Enjoy!
1 3/4 ozs Shiratake Noodles (dry, uncooked)
1/2 cup Frozen Edamame
1 1/2 tsps Extra Virgin Olive Oil
1 1/2 tsps Tamari
1 1/2 tsps Rice Vinegar
2 1/4 tsps Raw Honey
1/4 tsp Ginger (fresh, minced)
1/4 cup Matchstick Carrots
2 tbsps Cilantro (chopped)
Nutrition Amount per serving:
Refrigerate in an airtight container for up to four days.
One serving equals approximately two cups.
Add sriracha to the dressing.
Top with sesame seeds or chopped peanuts.
Dr.Anita Moosavi. Toronto Weight Loss and Wellness Clinic