Vegan soba noodle salad with edamame, ginger, and fresh, crunchy veggies, inspired by traditional Japanese cuisine.
Feeds 4
Preparation time: 20 minutes
Ingredients
Added standards for measurement
Soba Noodles, Dried, 6 oz.
Frozen edamame, 7 oz., popped in a pod
7 ounces of sliced Japanese marinated tofu 5 ounces of trimmed and sliced snow peas
Baby Spinach, 4 oz.
4 radishes, red and cut thinly
Two whole carrots, grated coarsely
Soy sauce with less salt, 1 tablespoon
A Measure of Mirin, Around 1 Tablespoon
a couple of slices of fresh ginger, freshly chopped, 2 teaspoons
Topping: 2 tablespoons of toasted sesame seeds
Ingredients \sUnits: The Two Common Units of Measurement (US)
Added standards for measurement
Six ounces of soba noodles in their dried form
Frozen edamame, 7 ounces, podged
7 ounces of sliced, marinated Japanese tofu
5 ounces of snow peas, cleaned and cut very thinly.
Baby Spinach, 4 oz.
4 radishes, red and cut thinly
Two whole carrots, grated coarsely
Soy sauce with less salt, 1 tablespoon
1 tbsp. mirin 2 tsp. freshly sliced ginger
Topping: 2 tablespoons of toasted sesame seeds
Instructions
1In a saucepan, bring water to a boil. Add the noodles and cook according to the package directions, or until they are al dente. Cook edamame for only 2 minutes before serving. Rinse off under a stream of cold water. Drain.
2In a large bowl, toss together the soba noodles, edamame, tofu, snow peas, spinach, radishes, and carrot.
3In a small bowl, whisk together the soy, mirin, and ginger to form a dressing. Soak noodles in dressing and mix them together carefully. Top with toasted sesame seeds before serving.
Nutrition Info (per serve)
Calories356cal
Kilojoules1488kJ
Protein20.6g
Total fat6.9g
–Saturated fat0.9g
Carbohydrates46.6g
–Sugars10.3g
Dietary fibre12.1g
Sodium756mg
Calcium105mg
Iron5.5mg
0 Comments