Vegetarian Asian Noodles

Serves 6

By BFL Team

Soba Noodles
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10 ounces dried whole-wheat spaghetti (or Asian Soba noodles)
¼ cup rice vinegar
3 tablespoons sesame paste (also called tahini, which is found in the Asian or ethnic foods aisle of your local supermarket)
3 tablespoons low-sodium soy sauce
1 tablespoon honey
1 tablespoon dark Asian sesame oil
1 teaspoon chili-garlic sauce (also found in the Asian or ethnic food aisle of your local supermarket)
1 ½ cups frozen, shelled edamame (soybeans), thawed
2 green onions or scallions, trimmed and sliced thinly
2 tablespoons cilantro, chopped



This dish works great for dinner or lunch. You can add tofu, chicken, pork or shrimp to this dish, as well as any of your favorite veggies. You can substitute peanut butter or almond butter for the tahini, and if you want a spicier dish, you can add more chili-garlic sauce. For a more authentic dish, you can use Chinese egg noodles, udon, soba or dried or fresh ramen noodles.
Cook noodles according to package directions. Drain and rinse with cold water. Set aside. Whisk together vinegar, tahini, soy sauce, honey, sesame oil and chili-garlic sauce until smooth. Add the noodles and toss thoroughly. Top each portion with equal amounts of shelled edamame. Garnish with green onions and cilantro. Serve chilled or at room temperature. Serves
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