Soba Noodles with Veggies & Edamame Beans

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



Prep time




  • 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


  • 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.

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