Soba Salad With Soy-Wasabi Vinaigrette

READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 6
    ounces japanese soba noodles, uncooked
  • 1
    cup frozen shelled edamame
  • 4
    ounces snow peas, trimmed and halved crosswise (about 1 1/2 cups)
  • 4
    ounces whole baby carrots, quartered lengthwise
  • 3
    tablespoons rice wine vinegar
  • 3
  • 1
    tablespoon sesame oil
  • 1
    tablespoon prepared wasabi paste
  • 12
    cup radish, thinly sliced
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DIRECTIONS

  • Mince garlic; let stand 10 minutes. Cook the noodles according to package directions omitting salt and fat. Drain and rinse noodles under cold water; drain well.
  • Steam edamame, peas, and carrots for 4 minutes or until crisp-tender. Drain and plunge vegetables into ice water; drain.
  • Combine garlic, rice vinegar, soy sauce, oil and wasabi in a large bowl; stir with a whisk. Add noodles, vegetable mixture and radishes; toss gently to coat. Serve immeditely.
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