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Soba Salad with Soy-Wasabi Vinaigrette

Deborah, Taste and Tell
  • 20 minutes
  • Serves 4

INGREDIENTS

1

garlic clove, minced

6 oz

Japanese curly noodles (chucka soba), uncooked

1 cup

frozen shelled edamame

4 oz

snow peas, trimmed and halved crosswise (about 1 1/2 cups)

4 oz

baby carrots, quartered lengthwise

3 tbsp

rice vinegar

3 tbsp

low-sodium soy sauce

1 tbsp

sesame oil

1 tbsp

prepared wasabi paste

1/2 cup

thinly sliced radishes