Weekly Winner:  My Soba Story Continues 

Apparently I have found myself with a bit of a soba obsession. Last week it was the Pad Thai Salad and this week it’s this tasty Soba-Edamame Noodle Bowl.  I guess it’s a sure sign that spring has sprung and my desire for lighter, healthier lunches has taken hold.

Perhaps another reason I find myself gravitating towards these dishes is because there just seems to be something rebellious and decadent about eating cold noodles.  That’s like sneaking into the fridge and swiping some of last night’s pasta straight out of the Tupperware (not that I’ve ever done that!!!). This, however is a civilized way to have cold noodles. And the addition of all the veggies makes it guilt-free whether it’s eaten out of a bowl at the dining room table, or nabbed from a storage container out of the fridge.

The recipe for Soba-Edamame Noodle Bowl comes from Cooking Light. Besides being super easy to make, incredibly delicious to eat, and stupidly healthy for you – it’s also delightfully beautiful to look at.  I mean seriously, check out all those colors!  How can you see something that vibrant and colorful and not want to eat it?

Soba-Edamame Noodle Bowl


1 cup frozen shelled edamame

6 ounces uncooked soba noodles

1 cup thinly vertically sliced snow peas

2 tablespoons dark sesame oil

2 tablespoons rice vinegar

1 tablespoon lower-sodium soy sauce or tamari

1 tablespoon yellow miso

1 1/2 teaspoons brown sugar

1 1/2 teaspoons grated peeled fresh ginger

1/4 teaspoon kosher salt

2 cups very thinly sliced red cabbage

2/3 cup thinly sliced green onions

2 large carrots, peeled and shaved into ribbons


1. Bring a large saucepan of water to a boil. Add edamame and soba noodles; cook 2 minutes. Add snow peas; cook 1 minute or until noodles are tender. Drain; rinse noodle mixture well with cold water. Drain.

2. Combine oil and next 6 ingredients (through salt) in a large bowl. Add noodle mixture, cabbage, onions, and carrots; toss gently to combine.

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