Updated: Aug 5, 2019
For the Thai Peanut Sauce
1 large clove garlic
2 tbsp. toasted sesame oil
3 tbsp. smooth peanut butter
2 teaspoons grated fresh ginger
3 tbsp. fresh lime juice
2 tbsp. low sodium tamari
For the Salad:
4 ounces soba buckwheat noodles
1 (16 ounce/454g) bag frozen shelled edamame, thawed
1 red bell pepper
1/2 seedless cucumber, diced
1 carrot, julienned
4 green onions, chopped, plus more for serving
1/4 cup fresh cilantro leaves
sesame seeds, for serving
1. Make the Thai Peanut Sauce: In a mini or regular food processor, combine the garlic, sesame oil, peanut butter, ginger, lime juice, tamari and 2 to 3 tablespoons (30 - 4 ml) water. Process until combined.
2.Make the Salad: Cook the Soba noodles according to the instructions on the package. Be sure not to overcook them - they should only take 5 to 9 minutes, depending on the brand. Drain the noodles and rinse them under cold water. Transfer the noodles to a large bowl and stir them with a fork for a minute, to avoid from sticking together.
3. Add the edamame, bell pepper, cucumber, carrot, green onions, and cilantro to the bowl with the noodles and toss until well combined.