Buckwheat Noodles with Vegetables

Main courses

Buckwheat Noodles with Vegetables


  • 160 g buckwheat (soba) noodles
  • 340 g (2 cups) frozen, shelled edamame beans
  • 1 tsp. olive oil
  • 1 large carrot, julienned
  • 1 red bell pepper, julienned
  • 1 head of broccoli, broken into small florets, stems diced
  • 3 Lebanese cucumbers, cut into half-moons
  • 2 green onions, chopped
  • 3 tbsp. fresh cilantro, chopped

For the vinaigrette

  • 2 tbsp. olive oil
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. maple syrup
  • 1 tbsp. fresh ginger, grated
  • 1 tsp. toasted sesame oil
  • 1/2 tsp. hot chili paste (like sambal oelek)


  1. In a saucepan, bring water to a boil over high heat and cook noodles according to package directions.
  2. About 4 minutes before the end of cooking, add the edamame beans. Drain and add the oil (to prevent the noodles from sticking together). Allow to cool.
  3. In a large bowl, combine the noodles, beans, carrot, pepper, broccoli, cucumbers, green onions, and cilantro.
  4. Put all the vinaigrette ingredients into a small container with a lid. Seal tightly and shake well.
  5. Pour vinaigrette over the salad and toss well.