Soba Noodles with Veggies & Edamame Beans

This dish is so simple to make once you have the vegetables chopped up and dressing prepared. This dish is vegan and dairy free which will make a great Meatless Monday option. The edamame beans are a great source of complete protein but you can always swap this for your preferred source of protein.

Ingredients (serves 2-3)

  • 180g soba noodles

  • 2 cups frozen organic edamame beans

  • 1 bunch asparagus, chopped in half and snapped at stems

  • 1 courgette, sliced thinly

  • 1 carrot, grated

  • 2 handfuls of spinach

  • 1/4 cup sesame seeds

  • 1/4 cup tamari sauce

  • 2 tbsp sesame oil

  • 1 small lemon, juiced

  • 1 tbsp honey

  • 1 tbsp miso paste

  • 2 tsp grated ginger

  • 1 tbsp chilli garlic sauce

  • 1/4 cup chopped peanuts

  • 1 small handful coriander


  1. Mix the sauce, sesame oil, lemon juice, honey, miso paste, ginger and chilli garlic sauce together for the sauce.

  2. Heat a fry pan over medium heat with olive oil (approx 1-2 tbsp) and add in the vegetables to cook for 5-7 minutes.

  3. In another small fry pan, toast the sesame seeds (this doesn't take long) and put aside.

  4. Cook the soba noodles as per packet instructions and then add into vegetables. Pour in the dressing/ sauce and mix together. Serve onto plates and garnish with sesame seeds, peanuts and coriander.

Enjoy x

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