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Soba Salad With Soy-Wasabi Vinaigrette

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“Another recipe from the Best of Cooking Light magazine. I love the ingredients in this dish and I especially love wasabi along with edamame. Can't wait to try this dish!!!”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 garlic clove
  • 6 ounces japanese soba noodles, uncooked
  • 1 cup frozen shelled edamame
  • 4 ounces snow peas, trimmed and halved crosswise (about 1 1/2 cups)
  • 4 ounces whole baby carrots, quartered lengthwise
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon prepared wasabi paste
  • 12 cup radish, thinly sliced

Directions

  1. Mince garlic; let stand 10 minutes. Cook the noodles according to package directions omitting salt and fat. Drain and rinse noodles under cold water; drain well.
  2. Steam edamame, peas, and carrots for 4 minutes or until crisp-tender. Drain and plunge vegetables into ice water; drain.
  3. Combine garlic, rice vinegar, soy sauce, oil and wasabi in a large bowl; stir with a whisk. Add noodles, vegetable mixture and radishes; toss gently to coat. Serve immeditely.

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