Soda Noodles with Cabbage, Carrot and Edamame
A vibrant, plant-powered bowl of nutty soba noodles tossed with crisp cabbage, sweet carrot ribbons, and protein-rich edamame. Finished with a creamy tahini–ginger dressing and a hint of lemon, this dish is fresh, nourishing, and full of flavour. Optional marinated mushroom, chilli or sesame seeds add extra zing and crunch.
Ingredients
- 300 grams soda noodles
- 200 grams shredded green cabbage or savoy
- 2 medium carrots julienned
- 200 grams shelled edamame cooked
- 3 tbsp tahini
- 2 tbsp rice vinegar
- 1 tbsp grated ginger
- 2 tbsp lemon juice
- 2-3 tbsp water
- 1 tbsp sesame seeds optional
- 1 red chilli thinly sliced - optional
- marinated mushroom optional
Instructions
- Cook the soda noodles according to the package, drain and rinse under cold water to stop cooking.
- Whisk tahini with rice vinegar, lemon juice, grated ginger and water until smooth. Adjust thickness with extra water
- Toss noodles with cabbage, carrots, edamame and dressing. Add mainated mushrroms, sliced chilli and/or sesame seeds, serve chilled or at room temperature.
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