This dish is so simple to make once you have the vegetables chopped up and dressing prepared. This dish is vegan and dairy free which will make a great Meatless Monday option. The edamame beans are a great source of complete protein but you can always swap this for your preferred source of protein.
Soba Noodles with Veggies & Edamame Beans
Servings
2-3
servingsPrep time
30
minutesIngredients
180g soba noodles
2 cups frozen organic edamame beans
1 bunch asparagus, chopped in half and snapped at stems (if available, otherwise can use green beans)
1 courgette, sliced thinly
1 carrot, grated
2 handfuls of spinach
1/4 cup sesame seeds
1/4 cup tamari sauce (or low sodium GF soy sauce)
2 tbsp sesame oil
1 small lemon, juiced
1 Tbsp honey
1 Tbsp miso paste
2 tsp grated ginger
1 Tbsp chilli garlic sauce
1/4 cup chopped peanuts
1 small handful coriander
Directions
- Mix the sauce, sesame oil, lemon juice, honey, miso paste, ginger and chilli garlic sauce together for the sauce.
- Heat a fry pan over medium heat with olive oil (approx 1-2 tbsp) and add in the vegetables to cook for 5-7 minutes.
- In another small fry pan, toast the sesame seeds (this doesn’t take long) and put aside.
- Cook the soba noodles as per packet instructions and then add into vegetables.
- Pour in the dressing/ sauce and mix together.
- Serve onto plates and garnish with sesame seeds, peanuts and coriander.