Japanese-Style Cold Soba Noodle Salad (Dairy & Nut Free)

Ingredients

• 8 oz Soba noodles
• 1 cup Edamame, shelled
• 1/2 cup Carrot, julienned
• 1/2 cup Red bell pepper, thinly sliced
• 1/4 cup Green onions, sliced
• 3 tablespoons Rice vinegar
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 1 teaspoon Ginger, grated
• 1 teaspoon Maple syrup
• 1 teaspoon Sesame seeds

Instructions

1. 1Fill a large heavy-bottomed pot with water and bring it to a rolling boil over high heat. Add the 8 oz of soba noodles to the boiling water and cook for 5 to 7 minutes, or until the noodles are tender but still have a slight bite. Drain the noodles in a colander and immediately rinse them under cold running water to stop the cooking process and remove excess starch. Let the noodles drain completely.
2. 2While the noodles are cooking, prepare the dressing. In a small bowl, measure and combine the 3 tablespoons of rice vinegar, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of grated ginger, and 1 teaspoon of maple syrup. Whisk these ingredients together until they are well combined.
3. 3In a large serving bowl, combine the drained and rinsed 8 oz of soba noodles with the 1 cup of shelled edamame, 1/2 cup of julienned carrot, 1/2 cup of thinly sliced red bell pepper, and 1/4 cup of sliced green onions.
4. 4Pour the prepared dressing over the ingredients in the large serving bowl. Use tongs or two large spoons to gently toss everything together, ensuring the noodles and vegetables are evenly coated with the dressing.
5. 5Cover the bowl and place it in the refrigerator to chill for at least 15 minutes. This allows the flavors to meld together. Garnish the chilled noodle salad with the 1 teaspoon of sesame seeds just before serving.

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