Ingredients
- 180 grams dried soba noodles
- 454 grams edamame beans (frozen)
- 1 cup carrot, shredded
- 1 cup red capsicum, seeded, thinly sliced
- 1 cucumber, lebanese, thinly sliced
- 150 grams snap peas (sugar snap)
- 2 teaspoons sesame seeds (toasted)
- 2 tablespoons soy sauce, (for dressing)
- 2 tablespoons rice wine vinegar, (for dressing)
- 1 teaspoon honey (for dressing)
- 1 teaspoon grated ginger root (1- 2 teaspoons can be used ~ for dressing)
- 1 red chili, de seeded & sliced (or dried chili flakes for dressing)
- 1 tablespoon oil (peanut oil, for dressing)
- 2 teaspoon sesame oil (for dressing)
How to Make
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Step 1: Cook noodles in a pan of boiling water for 4 minutes. Keeping the boiling water in the pan, transfer noodles to a bowl of cold water to stop the cooking process and then drain.
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Step 2: Add frozen edamame to boiling water. Cook for 1 minute, drain, and squeeze beans from pods. Refresh beans in cold water and set aside.
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Step 3: To make the dressing; In a jug, whisk together soy, vinegar, honey, ginger and chili. Gradually add oils, whisking until combined. Place into a small seal able container and refrigerate.
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Step 4: In a large bowl, combine noodles and vegetables & transfer them to a seal able container, seal and refrigerate.
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Step 5: When ready to eat, shake the dressing well and add to the noodles, toss to combine and scatter with sesame seeds.
We hope you enjoy this recipe!
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