Categories: asian, lunch, vegan

Ingredients

• 8 oz. soba noodles
• 3 medium green onions
• 3 inches fresh ginger
• 1/4 cup vegetable oil
• 2 Tbsp soy sauce
• 2 tsp rice vinegar
• 1 Tbsp honey
• 1 medium red bell pepper
• 1/2 lb. carrots
• 8 oz. frozen shelled edamame

Directions

1. First prepare the ginger scallion dressing. Peel the ginger and grate it straight into a bowl to catch the juices. Slice the green onions, tip to end. Add the vegetable oil, soy sauce, rice vinegar, and honey to the scallions and grated ginger. Set aside until you’re ready to assemble the salad.

2. Put a medium pot of water on to boil. When it reaches a rolling boil, add the soba noodles and cook according to the package directions (boil for about 5 minutes or until al dente).

3. While you’re waiting for the water to reach a boil (and for the noodles to cook once added), prepare the vegetables. Take the edamame out of the freezer and let thaw. Clean and slice the bell pepper and carrots into a thin matchsticks.

4. When the noodles are finished cooking, drain them in a colander until most of the water is gone. Do not rinse under cold water or else the dressing won’t stick and your salad will be soggy. Immediately combine the noodles, vegetables, and ginger scallion dressing. Toss to coat with dressing and serve.

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