Edamame and Soba Noodle Salad


  • 7 oz Buckwheat Soba Noodles (dry, uncooked)
  • 7.4 oz Frozen Edamame beans
  • 2 tablespoons Olive Oil
  • 2 tablespoons Tamari
  • 2 tablespoons Rice Vinegar
  • 1 teaspoon Ginger (fresh, minced)
  • 2 ½ cups Matchstick Carrots
  • 0.28 oz Cilantro (chopped)


Cook the soba noodles according to the directions on the package. With two minutes remaining, add the edamame. Drain and rinse with cold water until completely cooled.
Meanwhile, stir together the olive oil, tamari, rice vinegar and ginger in a bowl.
Place the soba noodles and edamame into a large bowl with the carrots. Add the dressing and toss well to combine. Divide into bowls and top with cilantro. Enjoy!