Soba with Herbed Edamame Sauce

Yield: 7 servings (serving size: about 1 cup noodles, about 1/3 cup sauce, and about 1 teaspoon cashews)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 408
  • Calories from fat: 30%
  • Fat: 13.8g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 8.1g
  • Polyunsaturated fat: 2.1g
  • Protein: 18g
  • Carbohydrate: 58.6g
  • Fiber: 4.5g
  • Cholesterol: 5mg
  • Iron: 2.5mg
  • Sodium: 562mg
  • Calcium: 112mg


  • 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)


  1. Prepare edamame according to package directions, omitting salt.
  2. 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.
  3. 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.
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