Edamame & Soba Noodle Salad
This Edamame & Soba Noodle Salad is a quick, nutritious and flavourful dish perfect for any meal. The combination of noodles with fresh veggies and a tangy dressing makes it a delightful choice for a healthy low FODMAP salad.
Equipment
- 1 saucepan
- 1 Small bowl
- 1 Large mixing bowl
Ingredients
- 200 g Buckwheat soba noodles dry, uncooked
- 310 g Frozen edamame beans
- 2 tbsp Extra virgin olive oil
- 2 tbsp Tamari
- 2 tbsp Rice vinegar
- 1 tbsp Maple Syrup
- 1 tbsp Fresh ginger minced
- 125 g Carrots
- 10 g Coriander chopped
Instructions
- Cook the 200 g Buckwheat soba noodles according to the package instructions. With 2 minutes remaining add the 310 g Frozen edamame beans. Drain and rinse with cold water until completely cooled.
- Meanwhile, stir together the 2 tbsp Extra virgin olive oil, 2 tbsp Tamari, 2 tbsp Rice vinegar, 1 tbsp Maple Syrup and 1 tbsp Fresh ginger in a bowl.
- Peel and cut the 125 g Carrots into matchsticks. Place the soba noodles and edamame into a large bowl with the carrots. Add the dressing and toss well to combine. Divide into bowls and top with 10 g Coriander. Enjoy!
Notes
Nutrition per serving: 418 kcal, 17 g protein, 12 g fat