Chilled Soba Noodle Salad

This refreshing and vibrant yakisoba noodle salad is packed with fresh vegetables, creamy avocado, and a zesty dressing. Perfect for a light lunch or a flavorful side.

Serves 2

Ingredients

• 2 bundles of yakisoba noodles (⅓ of a 9.5oz package) *GF alternative: thick rice noodles

• ⅓ cup chopped green onion

• ⅓ cup chopped orange or red bell pepper

• ⅓ cup chopped green bell pepper

• ½ cup shelled edamame

• Chopped cilantro to taste

• ½ of an avocado, chopped into cubes

Dressing

• 1 teaspoon fresh grated ginger

• 3 teaspoons lime juice

• 2 tablespoons red wine vinegar

• ¼ teaspoon fish sauce

• 1 teaspoon soy sauce

• ½ teaspoon honey

• Chili crisp oil to taste*

Instructions

1. Boil soba noodles according to package instructions, usually about 3-5 minutes

2. Drain and rinse noodles, let cool

3. If using frozen edamame, microwave for 30 seconds

4. Chop veggies

5. Make salad dressing

6. Toss noodles in dressing and chopped ingredients

7. Refrigerate noodle salad for 20+ minutes

8. When ready to enjoy, consider sprinkling with sesame seeds or roasted peanuts

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*If you don’t have chili crisp oil, you can use a bit of sesame oil, dried chili flakes, and minced garlic. But I highly recommend trying chili crisp oil, it holds incredible flavors.

My personal favorite is this one: https://amzn.to/4jCrAPZ