Soba noodles are made from buckwheat, a wheat-free grain (look for packages that specify gluten-free), and they cook in only 3 minutes. Look for them in the international aisle.
1 cup frozen shelled edamame
6 ounces uncooked soba noodles
1 cup thinly vertically sliced snow peas
2 tablespoons dark sesame oil
2 tablespoons rice vinegar
1 tablespoon lower-sodium soy sauce or tamari
1 tablespoon yellow miso
1 1/2 teaspoons brown sugar
1 1/2 teaspoons grated peeled fresh ginger
1/4 teaspoon kosher salt
2 cups very thinly sliced red cabbage
2/3 cup thinly sliced green onions
2 large carrots, peeled and shaved into ribbons
1/4 cup fresh cilantro leaves (optional)
Est. added sugars 2g
How to Make It
Bring a large saucepan of water to a boil. Add edamame and soba noodles; cook 2 minutes. Add snow peas; cook 1 minute or until noodles are tender. Drain; rinse noodle mixture well with cold water. Drain.
Combine oil and next 6 ingredients (through salt) in a large bowl. Add noodle mixture, cabbage, onions, and carrots; toss gently to combine. Sprinkle with cilantro, if desired.