Ingredients
Dressing
- 1 Tbsp pickled ginger minced
- 2 Tbsp ume-su (pickled plum juice
- 2 Tbsp rice vinegar
- pinch cane sugar
- 4 Tbsp light sesame oil
Salad
- 1 pkg buckwheat soba noodles
- 1 medium zucchini ends trimmed
- 1 medium carrot peeled
- 1/2 red pepper
- 1/2 cup frozen edamame beans shelled
- 1 Tbsp green onions minced
- 1 Tbsp fresh cilantro minced
- 1 Tbsp fresh mint minced
- 1/4 cup pine nuts lightly roasted
Servings: Servings
Instructions
Dressing
- In a small bowl, mix pickled ginger, ume-su, rice vinegar, and cane sugar. Whisk in sesame oil.
Salad
- Place frozen edamame beans in a bowl. Cover with boiled water for 2 minutes; drain.
- Bring a pot of water to a boil and add soba noodles. Boil for 3 ½ minutes, then drain and rinse with cold water. Place cooked soba on a serving plate.
- Spiralize (alternatively, shred or julienne) the zucchini and carrot. Julienne the red pepper.
- In a large bowl, mix zucchini, carrot, red pepper, edamame, mint, cilantro, and green onion. Drizzle with dressing and toss lightly.
- To serve, place salad over noodles and top with roasted pine nuts.
Recipe Notes
Alena Feldman,
Organza Market
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