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Soba Noodle Salad with Edamame and Tamari Ginger Dressing

Soba Noodle Salad with Edamame and Tamari Ginger Dressing

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Who doesn’t love noodles? There is something so satisfying about a bowl of noodles. Whether it be pasta with tomato sauce, ramen noodles in a decadent broth or gingery soba noodles - you can’t go wrong.

I’ve had a love affair with soba noodles for as long as I can remember. Mum used to make me some to take to school lunch back in primary school. I know - lucky me but as much as I loved them, I was so embarrassed to whip them out come lunch bell because I was the odd one out, with everyone around me munching on a salami roll or cheese and crackers. Oh school, I don’t miss the social pressures at all! Present Lilli would take soba noodles over a cold soggy roll any day.

Thanks Mum for introducing me to the simplicity soba noodles tossed with ginger, soy and sesame seeds. Here - I’ve added some extra veg and protein in the form of edamame beans. Crunch from the cucumber and carrot, subtle peppery bite and colour from raddish and an asian dressing that will become your new (very easy) fave! Perfect summer evening meal with a serve of crispy salmon, or a new lunchbox rotation.

Soba Noodle Salad with Edamame and Tamari Ginger Dressing  

Serves 4-6 

Ingredients

 1 packet of soba noodles (270 g dry) 
400g packet edamame beans, frozen 
2 cucumbers, deseeded and finely sliced
2 carrots, julienned or grated
1 bunch radish, finely sliced
4 spring onions, finely sliced
1 tbsp sesame seeds

Tamari Ginger Dressing 

1 tsp fresh ginger, finely grated
¼ cup soy sauce (tamari for GF)
1 tsp sesame oil 
1/8 cup mirin 
juice of one lemon 

Method 

Add all the dressing ingredients into a jar or bowl and shake or stir until combined. 

Cook soba noodles according to packet instructions (roughly 4 minutes). Once cooked rinse with cold water and drain. Immediately add a dash of dressing and toss, to stop the noodles from sticking together. 

Cook edamame beans according to packet instructions and de-pod.  

Add all the remaining ingredients into a big mixing bowl with the noodles. Add half of the dressing and toss. 

Serve in bowls and drizzle extra dressing on if necessary. 

 

Notes

Careful not to overdress. You don’t want the noodles drowning in dressing – instead, just a nice coat to keep them moist and flavoursome.  

I buy edamame in a small packet in frozen section of the supermarket. I prefer to buy the pods still in their shell as the de-shelled ones tend to have a funny taste sometimes. Who knows what they add to them.. 

Interchange the veggies depending on what you have on hand. Grilled broccoli would be nice, swap the edamame for peas. Go cray! 

If keeping for a long time, I would omit the cucumber to avoid sog factor. 

I’ve used soba noodles that are a mix of buckwheat and wheat as I find they have the perfect texture. You can buy gluten free noodles that are 100% buckwheat but they tend to stick together - so bare in mind when storing.

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