This refreshing and flavorful salad is perfect for a light lunch or dinner, and the sweet chili soy ginger sauce adds a deliciously tangy kick to every bite. Feel free to add some extra protein to this meal, add some chicken (great cooked with this sauce) or sauteed tofu.
Ingredients:
- Pac Choi, finely sliced into thin ribbons
- 200g soba noodles or vermicelli noodles
- 1 cup edamame, cooked and shelled
- 1 cup shaved carrots
- 1 cup shiitake mushrooms, sliced
- 2 green onions, thinly sliced
- 2 tablespoons sesame seeds
- 1/4 cup cashews, roasted and salted
- 1 lime, for serving
For the Sweet Chili Soy Ginger Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, minced
Instructions:
Prepare the Soba Noodles
- Cook the soba noodles according to the package instructions.
- Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
- Cook the soba noodles according to the package instructions.
- Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
Prepare the Sweet Chili Soy Ginger Sauce
- In a small bowl, whisk together soy sauce, sweet chili sauce, rice vinegar, sesame oil, honey, and minced ginger until well combined. Set aside.
- In a small bowl, whisk together soy sauce, sweet chili sauce, rice vinegar, sesame oil, honey, and minced ginger until well combined. Set aside.
Prepare the Ingredients
- Cook and shell the edamame if not already done. If you have frozen edamame, we like to soak under hot water for a few minutes to get them soft.
- Shave the carrots into long strips using a vegetable peeler or mandoline slicer.
- Slice the shiitake mushrooms & pac choi thinly.
- Mince the fresh ginger.
- Thinly slice the green onions.
- Roast and salt the cashews in a dry skillet over medium heat until golden brown. Set aside.
- Cook and shell the edamame if not already done. If you have frozen edamame, we like to soak under hot water for a few minutes to get them soft.
- Shave the carrots into long strips using a vegetable peeler or mandoline slicer.
- Slice the shiitake mushrooms & pac choi thinly.
- Mince the fresh ginger.
- Thinly slice the green onions.
- Roast and salt the cashews in a dry skillet over medium heat until golden brown. Set aside.
Optional Step: Pickle or Fry the Shiitake Mushrooms
- If desired, you can pickle the shiitake mushrooms by marinating them in a mixture of rice vinegar, soy sauce, and a pinch of sugar for about 30 minutes. Alternatively, you can fry them in a little oil until golden brown and crispy. Set aside.
- If desired, you can pickle the shiitake mushrooms by marinating them in a mixture of rice vinegar, soy sauce, and a pinch of sugar for about 30 minutes. Alternatively, you can fry them in a little oil until golden brown and crispy. Set aside.
Assemble the Salad
- In a large mixing bowl, combine the cooked soba noodles, edamame, shaved carrots, sliced shiitake mushrooms, minced ginger, lime juice, and green onions.
- Pour the prepared sweet chili soy ginger sauce over the noodle mixture and toss until everything is evenly coated.
- In a large mixing bowl, combine the cooked soba noodles, edamame, shaved carrots, sliced shiitake mushrooms, minced ginger, lime juice, and green onions.
- Pour the prepared sweet chili soy ginger sauce over the noodle mixture and toss until everything is evenly coated.
Serve
- Divide the salad among serving plates or bowls.
- Top with sesame seeds and roasted cashews.
- If adding protein, arrange cooked chicken or sautéed tofu on top of the salad.
- Serve with a lime wedge & enjoy!
- Divide the salad among serving plates or bowls.
- Top with sesame seeds and roasted cashews.
- If adding protein, arrange cooked chicken or sautéed tofu on top of the salad.
- Serve with a lime wedge & enjoy!
