Soba noodles tossed with edamame, sliced mushrooms, sautéed onions, and baby spinach leaves. Drizzled with a lemon soy sauce dressing and topped with red chili peppers for an optional spicy kick, this edamame soba noodle salad is delicious and a great selection for any meal.
I think I’ve just discovered my new favorite dish. Not that I’m lacking in favorite dishes. I apparently have tons. But there’s always room for one more, right? =)
Tangy with lemon juice, spicy with the red chili peppers, and savory with the flavor of soy sauce, this soba noodle salad is addictive and guilt free. This dish is also gluten-free, vegan, and dairy free, so it’s perfect for just about everyone!
What I love about this edamame soba noodle salad is that it’s soo simple to prepare and make, something I wouldn’t mind making after a long day at work. I mean, who wants to come home exhausted and then realize that they have to spend hours in the kitchen to get dinner ready? Definitely not me.
Because what’s the point of spending all that time making dinner only to fall asleep with my face planted in my food? I reserve time-consuming meals for my days off.
I wanted something fresh, something simple, something easy to make.
Edamame soba noodle salad requires several fresh ingredients and takes about 20 minutes to cook and prepare. You don’t have to make my recipe exactly either. Use your favorite fresh ingredients, and you can still make this salad.
And if you’re like me, and have to make lunch to bring with you the next day, this is perfect for that too!
Problems resolved. =)
First, add a little water into a small pot, enough to cook a bundle of soba noodles. If you’re making more than one serving, increase the amount of water accordingly. Cook the soba noodles for about 5-6 minutes until the noodles are soft yet still chewy. Drain the soba noodles and run them through cold water to prevent them from sticking to each other and continuing to cook.
While the noodles are cooking, slice the onions and mushrooms, and deshell the edamame as needed.
In a small pan, add about a tablespoon of olive oil or vegetable and allow the oil to heat for about 30 seconds. Add the onions, and cook them until they become soft and turn brown. Next, add the mushrooms to the pan. Cook the mushrooms until they become soft. If the pan is dry, add about 1-2 tablespoons of water to prevent the onions and the mushrooms become burnt. Make sure to be careful if you do this since there will be splashing. Season the onions and mushrooms with a pinch of salt and a ¼ teaspoon crushed red peppers.
Once the onions and mushrooms are cooked, add them to the soba noodles. Add the deshelled edamame and the chopped baby spinach leaves. Toss the ingredients together. You can also cook the spinach, but I wanted them raw to give more of a salad texture.
In a small bowl, mix together lemon juice, soy sauce, and sugar. The lemon juice gives the dressing a tangy taste, and the sugar balances out the saltiness of soy sauce. If you are on a gluten-free diet, you can also use tamari, which is gluten-free.
Drizzle the sauce over the noodles and place sliced chili peppers on top if desired.
Serve the edamame soba noodle salad cold.
I’ll be bringing this to Fiesta Friday!
- 1 bundle of soba noodles
- 1 tablespoon olive oil or vegetable oil
- ¼ cup sliced onions
- ⅓ cup sliced mushrooms
- ¼ teaspoon crushed red pepper
- A pinch of salt
- ¼ cup edamame, deshelled and cooked
- ¼ cup baby spinach leaves, roughly chopped
- Red chili pepper, sliced (optional)
- 1 tablespoon soy sauce
- ½ tablespoon lemon juice
- 1 ½ teaspoon granulated sugar
- In a small bowl, mix together soy sauce, lemon juice, and granulated sugar. Set the dressing aside for now.
- Cook the soba noodles in a small pot of boiling water for about 5-6 minutes until the noodles are soft yet still chewy. Drain the noodles, run them through cold water, and drain them again.
- In a small pan, add the olive oil and allow it to heat for about 30 seconds over low to medium heat. Once the oil has heated, add the sliced onions to the pan. Use a spatula to move the onions to prevent them from burning. Cook the onions until they’ve softened and appear translucent. Once the onions are soft, add the sliced mushrooms. Cook the mushrooms until they’ve softened. Season the mushrooms and onions with the salt and crushed red pepper.
- Toss the soba noodles with the onions, mushrooms, edamame, and spinach leaves. Top with sliced red chili peppers.
- Drizzle the lemon soy dressing over the edamame soba noodle, and serve cold.