This flavorful soba noodle salad is light and refreshing and can be adapted using any veggies or fruit you have on hand. The mango and pineapple add a tropical twist to this Asian-inspired dish.
Yields 4
This easy and flavorful soba noodle salad is light and refreshing and can be adapted using any veggies or fruit you have on hand. The mango and pineapple add a tropical twist to this Asian-inspired dish.
10 minPrep Time
6 minCook Time
16 minTotal Time
Save RecipeIngredients
* 8 ounces dry soba noodles (Japanese buckwheat noodles)
* 1 cup shelled frozen edamame beans (green soybeans)
* 1 avocado, peeled, sliced
* 1 large carrot, shredded
* 1 large mango, peeled and sliced
* 1 cup of pineapple, cored and diced
* 1/4 cup of cilantro, finely chopped
* 2 teaspoons toasted sesame seeds, optional for garnish
Dressing
* 4 tablespoons of tamari or low sodium soy sauce
* 2 tablespoons of rice vinegar or fresh lime juice
* 1 tablespoon of honey
* 2 teaspoons sesame oil
* 1 teaspoon sriracha or chili garlic sauce *optional - leave out for a non-spicy version
* 1/2 teaspoon of grated fresh ginger
Instructions
- Bring a large pot of water to boil. Add the soba noodles and cook according to directions on the package or about 5-6 minutes. Toss in the edamame beans for the last 2-3 minutes of cooking. Drain into a colander and rinse with cold water while rubbing noodles gently to remove sticky residue. Drain well and set aside.
- In a small bowl, combine and whisk together the ingredients for the sauce.
- In a large bowl, toss together the soba noodles, edamame, carrots, mango and pineapple. Pour in the dressing and toss to combine. Throw in cilantro and sesame seeds.
- Plate and add the sliced avocado on the side and sprinkle with more cilantro and sesame seeds if desired.
- Serve immediately or allow salad to chill in the refrigerator covered for an hour or two.