Korean Edamame Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Korean edamame salad has become one of my go to weeknight dishes because it comes together in under 45 minutes total and tastes absolutely vibrant. The edamame provides a wonderful plant based protein that keeps me satisfied, while the soba noodles add heartiness without weighing the whole thing down. What I love most is how adaptable it is, letting you swap vegetables based on what's in your fridge, and the ginger gochugaru dressing brings this perfect balance of heat and tang that just makes everything sing. It's the kind of meal that feels fancy enough for guests but simple enough that you won't stress making it on a busy Tuesday night.
Ella x
Ingredients
- 200edamame
- 100soba noodles
- 1bell peppers(any color)
- 1carrots( peeled and grated)
- 1cucumber(sliced)
- 1scallions(thinly sliced)
- 2ginger(grated)
- 1korean chili flakes(adjust to taste)
- 2 flrice vinegar(adjust to taste)
- 1 flsoy sauce(adjust to taste)
- 1 flhoney(adjust to taste)
- 1 mlsesame oil(adjust to taste)
- 1sesame seeds(toasted)
- 1salt(adjust to taste)
- 1black pepper(adjust to taste)
Detail level
Instructions
- 1
Steam the edamame according to package instructions until tender.
Tip: Use a steamer basket to prevent mushiness.
- 2
Cook the soba noodles according to package instructions until al dente.
Tip: Soak noodles in hot water for 5 minutes to rehydrate.
- 3
In a blender or food processor, combine ginger, Korean chili flakes, rice vinegar, soy sauce, honey, and sesame oil.
Tip: Blend until smooth and adjust to taste.
- 4
In a large bowl, combine cooked soba noodles, steamed edamame, bell peppers, carrots, cucumber, scallions, sesame seeds, salt, and black pepper.
Tip: Toss to combine and adjust seasoning as needed.
- 5
Pour the dressing over the salad and toss to combine.
Tip: Adjust the amount of dressing to your liking.
- 6
Garnish with additional sesame seeds and scallions if desired.
Tip: Serve immediately and enjoy!
Recipe Variations
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