Soba noodle salad with avocado and edamame
Vegetarian, Dairy Free
15 – 20 Minutes
We’ve loaded these vegetarian bowls with a full range of textures and flavors, from crisp snap peas to creamy avocado and bright mint.
- 6 ounces soba noodles (buckwheat - wheat)
- 3 ounces sweet frying peppers
- ¼ pound sugar snap peas
- 1 avocado
- 1 lime
- Fresh mint
- Sun Basket tamari dressing (gluten-free tamari - rice vinegar - sesame oil)
- 2 teaspoons sambal oelek (optional)
- 2 ounces shredded carrots
- 2 ounces edamame
- 1 tablespoon sesame seeds
Cook the soba noodles
While the water heats and the soba noodles cook, prepare the remaining salad ingredients.
Prep the vegetables, lime, and mint
- Remove the stems and seeds from the sweet frying peppers; thinly slice the peppers crosswise.
- Thinly slice the sugar snap peas on the diagonal.
- Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into bite-size pieces.
- Zest and juice the lime.
- Strip the mint leaves from the stems; coarsely chop the leaves.
Finish the dressing; toss the salad
In a large bowl, combine the soba noodles, peppers, snap peas, avocado, carrots, edamame, sesame seeds, lime zest and juice, and mint. Drizzle with half the tamari dressing, season to taste with salt, and toss to combine.
Chef's Tip: Rinsing the cooked soba noodles with cold water not only cools them down and stops the cooking but also washes off excess starch. The best way to rinse them is to dump the drained noodles back into the emptied pot, fill the pot with cold water, swish the noodles around with your hands, and then drain. Repeat until the water runs clear.
Nutrition per serving: Protein: 19g (38% DV), Fiber: 16g (64% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 6g, Saturated Fat: 3g (15% DV), Cholesterol: 0mg (0% DV), Sodium: 920mg (38% DV), Carbohydrates: 91g (30% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: soy, wheat