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.
Ingredients
Edamame Soba Noodle
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)
Lemon Soy Dressing
1 tablespoon soy sauce
½ tablespoon lemon juice
1 ½ teaspoon granulated sugar
Directions:
Lemon Soy Dressing
In a small bowl, mix together soy sauce, lemon juice, and granulated sugar. Set the dressing aside for now.
Edamame Soba Noodle
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.
Notes
For those on a gluten-free diet, make sure to check the ingredients before use.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2015/01/07/edamame-soba-noodle-salad/