Soba Edamame Salad

This noodle dish is perfect to make ahead of time as it good no matter if it is warm, room temperature, or even out of the refrigerator (though room temperature is my favorite). The ingredients are simple and easy to assemble, but the dressing gives loads of flavor to these humble ingredients. The key to this dish is in the dressing and noodles, so you can feel free to substitute other roasted veggies or beans that you have on hand. This just happens to be my favorite combination of things that I’ve had yet to try.

Ingredients (Noodle salad):

• 8 ounces soba noodles

• 2 large grated carrots

• fennel bulb, thinly sliced (using a mandoline if possible)

• 2 cups steamed edamame

• Toppings: toasted sesame seeds and seaweed strips

Ingredients (Dressing):

• 1 tsp ginger, finely minced

• 2 tsp toasted sesame oil

• 3 T tamari

• 2 T rice vinegar

• 2 T avocado oil

Method

Cook the noodles as directed. When straining, rinse with cold water to prevent the noodles from continuing to cook. Meanwhile, mix the dressing so that it becomes emulsified.

Add all of the salad ingredients together and pour dressing over it. Toss to ensure the noodles and added bits are evenly coated with the dressing.