Japanese Chilled Noodle Salad

Introduction
For today's airy lunch, we have a refreshing and flavorful Japanese-inspired chilled noodle salad. This dish combines the umami flavors of miso with the freshness of cucumber and edamame, perfect for a light and satisfying meal.
Ingredients
- 200g soba noodles
- 1/2 English cucumber, julienned
- 1/2 cup edamame, steamed
- 2 green onions, thinly sliced
- 2 tbsp sesame seeds
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp miso paste
- 1 tbsp maple syrup
- 1 garlic clove, minced
- 1 tsp grated ginger
- 1 tsp sesame oil
Instructions
- Cook soba noodles according to package instructions, then rinse with cold water and set aside.
- In a small bowl, whisk together soy sauce, rice vinegar, miso paste, maple syrup, garlic, ginger, and sesame oil to make the dressing.
- In a large mixing bowl, combine the cooked soba noodles, julienned cucumber, steamed edamame, and sliced green onions.
- Pour the dressing over the noodle mixture and toss until everything is well coated.
- Sprinkle sesame seeds on top before serving.
Enjoy this delightful noodle salad as a nourishing and energizing lunch option that is not only vegan but also bursting with Asian-inspired flavors.
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Nutritionfacts | Calories: 320kcal, Carbohydrates: 60g, Protein: 12g, Fat: 6g, Fiber: 6g |
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Preparation Time | 20 minutes |
Allergy Information | Contains soy, gluten (soba noodles) |