Soba with Herbed Edamame Sauce



7 servings (serving size: about 1 cup noodles, about 1/3 cup sauce, and about 1 teaspoon cashews)

Recipe from

Cooking Light

Nutritional Information

Calories 408
Caloriesfromfat 30 %
Fat 13.8 g
Satfat 2.6 g
Monofat 8.1 g
Polyfat 2.1 g
Protein 18 g
Carbohydrate 58.6 g
Fiber 4.5 g
Cholesterol 5 mg
Iron 2.5 mg
Sodium 562 mg
Calcium 112 mg


1 cup frozen blanched shelled edamame (green soybeans)
6 tablespoons chopped dry-roasted cashews, divided
1 cup loosely packed basil leaves
1 cup loosely packed cilantro leaves
6 tablespoons (1 1/2 ounces) grated fresh pecorino Romano cheese
1/4 cup fresh lemon juice
1/4 cup extravirgin olive oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 garlic cloves, peeled
1 cup hot water
6 cups hot cooked soba (about 1 pound uncooked buckwheat noodles)
Cilantro sprigs (optional)
Lime wedges (optional)


Prepare edamame according to package directions, omitting salt.

Place edamame, 1/4 cup cashews, basil, and next 7 ingredients (basil through garlic) in a food processor; process 1 minute or until finely chopped.

With food processor on, slowly pour hot water through food chute; process 2 minutes or until smooth. Serve over soba, and sprinkle with 2 tablespoons cashews. Garnish with cilantro sprigs and lime wedges, if desired.

January 2003
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