Soba Noodle Salad with Edamame & Wasabi Peas

Name: Soba Noodle Salad with Edamame & Wasabi Peas
Ingredients: Apple cider vinegar, ¼ cup (2 fl oz/60 ml); Olive oil, 2 tablespoons; White miso, 2 tablespoons; Agave nectar, 1 tablespoon; Fresh ginger, 2 teaspoons peeled and grated; Wasabi paste, 1 teaspoon; Sea salt; Shelled edamame, 2 cups (12 oz/340 g), thawed; Green tea or regular soba noodles, ½ lb (225 g); Green tea or regular soba noodles, ½ lb (225 g); Ripe avocado, 1 large, pitted, peeled, and cubed; Fresh cilantro leaves, ½ cup (½ oz/15 g) packed; Green onions, 2, thinly sliced; Wasabi peas, ½ cup (2½ oz/70 g)

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

#Eat Meat Less: Good for Animals, the Earth & All

By Jane Goodall

Published 2021

About

Edamame is a variety of soybean that has been bred for a sweet, buttery flavor and is picked while immature and green. Buy organic edamame, preferably grown near you, for the most environmentally friendly meal. In this dish, buckwheat noodles made from high-mineral, sustainable buckwheat flour, provide a satisfyingly slippery bases.

Ingredients

For the Miso Dressing

Apple cider vinegar, ¼ cup (2 fl oz/60 ml)
Olive oil

Side dish
Low carb
Vegan

Method

To make the miso dressing, combine all of the ingredients except salt in a screw-top jar and shake well. Season to taste with salt.
Bring a saucepan of water to a boil over medium-high heat. Add the edamame and cook until just tender, about 2 minutes. Remove with a slotted spoon. Rinse under cold water and drain. Add the noodles to the same pan of boiling water