Chilled soba noodles tossed with a savory peanut-sesame dressing, edamame, shredded carrots, cabbage, and scallions for a satisfying grab-and-go lunch.
By james
Servings
4
12 oz dried soba noodles
2 cup shelled edamame
2 piece carrots
0.5 piece green cabbage
4 piece scallions
0.5 cup creamy peanut butter
2 tbsp toasted sesame oil
0.25 cup soy sauce
3 tbsp rice vinegar
2 tbsp maple syrup
1 tbsp fresh ginger
1 clove garlic
0.25 cup water
2 tbsp toasted sesame seeds
Calories
743 kcal
Protein
33g
Carbs
95g
Fat
31g
Fiber
10g
Sugar
13g
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Prep
1. Cook the dried soba noodles in well-salted boiling water until just tender according to the package. Drain, rinse thoroughly under cold water, and shake off excess water so the noodles stay springy and chilled.
12 oz dried soba noodles
2. Cook the shelled edamame in boiling water until tender, then drain and cool completely.
2 cup shelled edamame
3. Shred the carrots and green cabbage, then thinly slice the scallions.
2 piece carrots,
0.2 piece green cabbage,
4 piece scallions
Dressing
4. Whisk the creamy peanut butter, toasted sesame oil, soy sauce, rice vinegar, maple syrup, fresh ginger, garlic, and water until smooth and pourable.
0.5 cup creamy peanut butter,
2 tbsp toasted sesame oil,
0.2 cup soy sauce,
3 tbsp rice vinegar,
2 tbsp maple syrup,
1 tbsp fresh ginger,
1 clove garlic,
0.2 cup water
Assemble
5. Combine the dried soba noodles, shelled edamame, carrots, green cabbage, and most of the scallions in a large bowl. Add the dressing and toss until evenly coated.
12 oz dried soba noodles,
2 cup shelled edamame,
2 piece carrots,
0.5 piece green cabbage,
4 piece scallions
Portion
6. Divide the noodle mixture into containers. Top with the toasted sesame seeds and remaining scallions, then chill before serving. Toss again before eating.
4 piece scallions,
2 tbsp toasted sesame seeds
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By james