Soba noodles are Japanese noodles made from buckwheat flour or a combination of wheat flour and buckwheat flour. They are a lighter texture than pasta and have a mild flavor (at least the company I use does).
You can replace any pasta in a recipe with soba noodles. They provide more protein and fiber than regular pasta but they are not as heavy as whole wheat pasta.
I threw in some edamame beans to keep the Japanese theme going, plus it gives the dish a huge boost of fiber, protein, and healthy fats!
The flavors in this dish pairs so well with the noodles. The toasted sesame flavor coming through is spot on – so so good!
This recipe makes a perfect side dish for any occasion or for just a regular weeknight dinner. I hope you enjoy!
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Sesame Soba Noodles
- 1 9.5 oz package soba noodles
- 10 ounces edamame, shelled
- 1 cup grated carrots
- 3 tbsp sesame seeds, toasted
- ¼ cup low-sodium soy sauce
- ¼ cup olive oil
- ¼ cup vinegar
- 3 tablespoons honey
- 1 tablespoon toasted sesame oil
- 1 tsp salt
- 2 cubes frozen crushed garlic
- Optional: 1 tsp hot pepper flakes
- Prepare soba noodles according to package instructions. Do not overcook as it will get mushy very quickly if you do. Drain and rinse with cold water to stop the cooking process. Set aside.
- Toast sesame seeds in a pan over medium heat until they become fragrant and golden brown. Remove from pan and set aside.
- Place soy sauce, olive oil, vinegar, honey, toasted sesame oil, salt, crushed garlic, and (optional) red pepper flakes in a deep frying pan over medium heat.
- When it just starts to boil add the frozen edamame and stir until all edamame have defrosted.
- Add soba noodles and grated carrots and mix until edamame beans are dispersed throughout the noodles and all ingredients are well coated with wet ingredients.
- Transfer to serving dish and sprinkle with toasted sesame seeds. Enjoy!
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