Edamame and Soba Noodle Salad

Make edamame and soba noodle salad, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
120 g Edamame beans, shelled (Shelled weight. In the pod, about half of what you weigh is pod.)
100 g Cooked soba noodles (Cooked weight.)
100 g Cucumber
50 g Radishes
30 g Spring onion
1 tbsp (15 g) Tamari
1 tsp (4 g) Toasted sesame oil
A splash Rice vinegar
A thumb, grated Fresh ginger
5 g Sesame seeds
A pinch Chilli flakes
Ingredient notes on the recipe page.

METHOD
1. Boil the edamame from frozen for four minutes, drain and run under the cold tap.
2. Whisk the tamari, sesame oil, rice vinegar and ginger in the bottom of a bowl.
3. Add the cold noodles, the edamame, cucumber cut into batons, sliced radish and spring onion, and toss until every strand is coated.
4. Finish with the sesame seeds and chilli flakes. It keeps in the fridge until the next day.

Contains gluten cereals, soya and sesame.
Most soba is buckwheat blended with wheat. Pure buckwheat soba exists and carries no gluten.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/edamame-soba-noodle-salad

AI-generated images illustrating the recipe.

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