Spring Veg Peanut Soba Noodle Salad

Ingredients

• 135 g Soba Noodles (dry weight, approximately 1/2 package)
• 0.25 Red Cabbage (small, thinly sliced)
• 0.5 lb Snap Peas (blanched and thinly sliced)
• 2 Carrots (large, thinly sliced into long strips)
• 1 Red Bell Pepper (thinly sliced into long strips)
• 12 oz Frozen Shelled Edamame (340g)
• Peanut-Ginger Dressing (to taste; contains lime, ginger, and garlic)
• Salt (to taste)
• Lime Juice (to taste)
• Peanuts (chopped, for garnish)
• Chili Flakes (optional, for garnish)
• Sesame Seeds (optional, for garnish)

Steps

1. 1

   Cook the soba noodles in a large pot of boiling water according to the package's instructions. Drain and rinse with cold water to stop the cooking process.

2. 2

   Prepare the vegetables: thinly slice the red cabbage, carrots, and red bell pepper into long, thin strips to match the shape of the noodles.

3. 3

   Blanch the snap peas in boiling water for 1-2 minutes until bright green and slightly tender, then shock in ice water. Thinly slice them into long strips.

4. 4

   Thaw or cook the frozen shelled edamame according to package directions.

5. 5

   In a large mixing bowl, combine the cooked soba noodles, sliced cabbage, blanched snap peas, carrots, bell pepper, and edamame.

6. 6

   Pour the Peanut-Ginger dressing over the salad ingredients. Toss thoroughly until everything is evenly coated.

7. 7

   Taste and adjust seasoning with salt and extra lime juice if needed.

8. 8

   Garnish with chopped peanuts, chili flakes, and sesame seeds as desired before serving.

Notes

Pro tip: Cutting all vegetables into long, thin strips makes the salad much easier to eat as they integrate better with the noodles. This salad is excellent for meal prep as the flavors develop and improve after sitting in the fridge for a day or two.

Nutrition per serving

• mealprep
• sobanoodle
• vegetarian
• easyrecipe
• salad
• high-protein
• spring
• healthy