Japanese Noodle Salad

Salads

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My friend Sarah told me to try a salad recipe featured in Bon Appétit not that long ago, and it was love at first bite.  The perfect combination of heat, sweet and acidity – I was hooked.  It inspired me to create one of my own as I’ve been experimenting with edemame beans trying all sorts of combinations (some better than others).

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Edamame is a complete source of dietary protein, meaning that it provides all of the essential amino acids needed in the diet that humans cannot make themselves. They’re also high in healthy  fats, especially omega-3 alpha-linolenic acid which is good for your heart and immune system among other things.

There has been a lot of recent controversy over soy products and breast cancer.  However, there is not enough evidence from human clinical trials to substantiate the claim that the isoflavones (plant chemicals) in soy contribute to breast cancer risk.

The key, in my opinion, is to not overdo it with any one food no matter how healthy it seems.  Moderation and variety.  Ok, no more preaching for today:).

Enjoy! xo

Dressing:

  • 1/3 cup rice wine vinegar
  • 2 Tbsp. sugar
  • 1/2 tsp. salt
  • 2 Tbsp. sesame oil
  • 1/2-1 seeded and finely diced jalapeño (depends on how much heat you like!)
  • 1 clove of garlic, finely diced

Salad:

  • 2 cups cooked and cooled buckwheat soba noodles or won ton noodles
  • 3/4 cup cooked and cooled shelled edemame beans
  • 1 diced orange or red pepper
  • 1/2 cup finely chopped mint
  • 1/4 cup toasted sliced almonds
  • 1/4 cup chopped roasted peanuts
  • 1 lime, quartered

Directions:

  1. Cook your edemame and noodles (separately) according to directions, rinsing them under cold water as soon as they are cooked to stop the cooking process. Set aside.
  2. In a small saucepan, combine your rice vinegar, sugar and salt and bring to a simmer over medium heat for a couple of minutes or until the salt and sugar are dissolved. Take off of the heat and add the sesame oil, jalapeño, and garlic.  Stir together and set aside to cool.
  3. In a large bowl combine the noodles, edemame beans, pepper, and mint.  Toss with the cooled dressing, plate, and toss with the nuts and a wedge of lime.  Add chicken or tofu if you’re serving it for a meal!

Serves 4

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12 Comments on “Japanese Noodle Salad”

  1. Whisked Away

    ohhhh….this looks so light, fresh and flavorful! Perfect for summer, I’m totally pinning this right now and will dream about it until I get a chance to make it!

  2. paintnart

    I can’t wait to try this recipe, I love all of the ingredients – especially those healthy edemame beans! This will surely add some excitement to our dinners and a nice change from our usual boring salad!!!

  3. Lori

    This salad was delicious! But how did you keep everything mixed?? I found the edamame & peppers tended to not mix in with the noodles as much as I’d like..

  4. Crista

    I saw this on Instagram and had to make it! i felt like a warm dinner though and just made it with carrot and zoo noodles… turned out so so good!! Thank you for the inspiration!

  5. Melanie Kurrein

    Just tried this last night and had it for dinner and lunch the next day and I love it! Such a great recipe Tori – so nice and light and super flavourful. I added some cucumber, cilantro, and tofu and was still delic!

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