Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Yield: 4 servings
ingredients
- 1 large clove garlic
- 2 tablespoons (30 mL) toasted sesame oil
- 3 tablespoons (45 mL) natural smooth peanut butter or almond butter
- 2 teaspoons (10 mL) grated fresh ginger (optional)
- 3 tablespoons (45 mL) fresh lime juice, plus more as needed
- 2 tablespoons plus 1 teaspoon (37 mL) low-sodium tamari
- 1 to 2 teaspoons (5 to 10 mL) granulated sugar
- 4 ounces (115 g) gluten-free soba (buckwheat) noodles
- Extra-virgin olive oil, for the noodles
- 1 (16-ounce/454-g) bag frozen shelled edamame, thawed
- 1 red bell pepper, diced
- 1/2 seedless (English) cucumber, diced
- 1 carrot, julienned
- 4 green onions, chopped, plus more for serving
- 1/4 cup (60 mL) fresh cilantro leaves, chopped
- Sesame seeds, for serving
For the Thai Peanut Sauce:
For the Salad:
instructions
- In a mini or regular food processor, combine the garlic, sesame oil, peanut butter, ginger (if using), lime juice, tamari, sugar (if using), and 2 to 3 tablespoons (30–45 mL) water. Process until combined.
- Cook the soba noodles according to the instructions on the package. Be sure not to overcook them—they should only take 5 to 9 minutes, depending on the brand. Drain the noodles and rinse them under cold water. Transfer the noodles to a large bowl and toss them with a drizzle of extra-virgin olive oil (this prevents the noodles from sticking together).
- Add the edamame, bell pepper, cucumber, carrot, green onions, and cilantro to the bowl with the noodles and toss until well combined.
- Pour your desired amount of the dressing over the salad and toss to coat. (Any leftover dressing will keep in an airtight container in the refrigerator for up to 1 week.)
- Portion the salad into 4 bowls and garnish each serving with a sprinkle of sesame seeds and some green onions. Serve any leftover dressing on the side.
Make the Thai Peanut Sauce:
Make the Salad:
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