Soba Noodles with Edamame & Miso

Ingredients:
½ cup frozen shelled edamame

3 ounces uncooked soba noodles

½ cup sliced snow peas – thinly sliced vertically

1 tbsp dark sesame oil

1 tbsp rice vinegar

½ tbsp reduced salt soy sauce or tamari

½ tbsp yellow miso

1 tsp organic maple syrup

1 tsp grated peeled fresh ginger

1 cup red cabbage, very thinly sliced

½ cup green onions – thinly sliced

1 large carrots – peeled and shaved into ribbons

¼ cup fresh coriander leaves (optional) 

1. Bring a large saucepan of water to a boil. Add edamame and soba noodles; cook 2 minutes.

2. Add snow peas; cook 1 minute or until noodles are tender.

3. Drain and rinse noodle mixture well with cold water. Drain again.

4. . Combine oil and next 6 ingredients in a large bowl. Add noodle

mixture, cabbage, onions, and carrots; toss gently to combine.

5. Serve half the noodles in a bowl and sprinkle with coriander, if

desired. Refrigerate the remaining portion for a future meal.

Note: Soba noodles are made from buckwheat, a wheat-free grain (look for packages that specify gluten-free), and they cook in only 3 minutes. Look for them in the international aisle.