Soba Salad with Soy-Wasabi Vinaigrette

Name: Soba Salad with Soy-Wasabi Vinaigrette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 garlic clove; 6 ounces Japanese curly noodles; 1 cup frozen shelled edamame; 4 ounces Snow peas; 4 ounces baby carrots; 3 tablespoons rice vinegar; 3 tablespoons low-sodium soy sauce; 1 tablespoon sesame oil; 1 tablespoon prepared wasabi paste; 1/2 cup Thinly sliced radishes

User Reviews

4.0

3 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 servings
Course
Salad
Cuisine
Vegan

Soba Salad with Soy-Wasabi Vinaigrette

Heidi Pena

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The perfect vegetarian entree for wasabi lovers, this salad is packed full of steamed vegetables, Japanese noodles and a soy-wasabi dressing.

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Ingredients

Servings

1 garlic clove minced
6 ounces Japanese curly noodles chucka soba, uncooked
1 cup frozen shelled edamame
4 ounces Snow peas trimmed and halved crosswise (about 1 1/2 cups)
4 ounces baby carrots quartered lengthwise
3 tablespoons rice vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon prepared wasabi paste
1/2 cup Thinly sliced radishes

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Instructions

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