Spicy Soba Salad with Edamame and Cucumber

Name: Spicy Soba Salad with Edamame and Cucumber
Cuisine: Japanese
Ingredients: 2 tablespoons dark sesame oil; 10 ounces uncooked soba noodles; 2 tablespoons wheat-free tamari; 1½ cups cooked shelled edamame; 3 scallions, minced; 1 cucumber, peeled, seeded, halved lengthwise, and cut crosswise into ¼-inch slices; 1 to 2 teaspoons sriracha or other spicy Asian chili sauce; 1 to 2 teaspoons sriracha or other spicy Asian chili sauce; 2 tablespoons rice vinegar; 1 tablespoon sweet Asian chili sauce; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 to 2 teaspoons agave nectar; 2 teaspoons toasted sesame seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Soba can be Tricky to cook because it boils up and over the pot in a big hurry. To solve this, when the water begins to boil, pour a cup of cold water into the pot. Bring it to a boil again, then pour in another cup of cold water. Repeat 4 or 5 times. This will keep the water from boiling over and also helps the noodles cook perfectly.

Ingredients

10 ounces uncooked soba noodles
2 tablespoons dark sesame oil
1

Asia
Japan
Gluten-free
Vegan

Method

Cook the soba noodles in a large pot of boiling water, stirring occasionally, until just tender. Drain and rinse well under cold water, then transfer the noodles to a large bowl. Add the sesame oil and toss to combine. Add the cucumbers, scallions, and edamame to the noodles.
In a small bowl, combine the tamari, vinegar, chili sauce, sriracha, and agave. Mix we