Vegetarian soba salad a summery hit
Soba Noodle, Edamame, Red Pepper and Bean Sprout Salad
Vinaigrette 3 tbsp (45 mL) lime juice 2 tbsp (30 mL) olive oil 1 tbsp (15 mL) fresh ginger, peeled and chopped 1 tbsp (15 mL) light soy sauce 2 tsp (10 mL) sugar 1 tsp (5 mL) toasted sesame oil 1 tsp (5 mL) sambal oelek 1 clove garlic, finely chopped Salad 2 cups (290 g) soybeans (edamame beans) frozen, thawed and shelled 1/2 lb (225 g) soba noodles 2 cups (150 g) bean sprouts 2 carrots, finely julienned 2 green onions, thinly sliced 1 red pepper, seeded and finely julienned 1/4 cup (10 g) fresh cilantro (or Thai basil), chopped Salt and pepper Vinaigrette In a small bowl, mix all ingredients with a whisk. Set aside. Salad
In a saucepan of salted, boiling water, cook soybeans for about 4 minutes or until al dente. Immerse in ice-cold water until completely cooled.
Drain. Set aside in a large bowl.
In the same saucepan of boiling water, cook noodles for about 6 minutes or until al dente. Rinse under cold water and drain well. Add to soybeans, along with bean sprouts, carrots, green onions and red pepper.
Pour the vinaigrette and season with salt and pepper. Mix well. Place in a deep serving dish. Sprinkle with cilantro. Serves 4 to 6. Note: Soybeans can be found in Asian grocery stores or natural food stores in the frozen section.
Not to be confused with dry soybeans from the legumes family. You can replace them with frozen peas.