This is one of my favorite dishes to make when carbo-loading for a marathon! While there are plenty of carbs in this dish, edamame adds a lean, healthy protein that is also a good source of folate, manganese, and Vitamin K. The fresh grated ginger wakes up the palate and will serve to boost your immune system. This dish comes together very quickly, as the ingredients for the sauce are simply whisked together, and the noodles are done in 5 minutes. It makes for an easy weeknight dinner and leftovers are perfect for lunch the next day 🙂

Soba Noodles with Peanut Sauce

Makes about 4 servings

2 tablespoons reduced sodium tamari or soy sauce
2 teaspoons toasted sesame oil
2 tablespoons unsweetened peanut butter
2 tablespoons rice vinegar
1 teaspoon grated fresh ginger
1 garlic clove, minced
10 ounces soba noodles
5 scallions, thinly sliced
2 cups shelled edamame
1/4 cup gomasio or toasted sesame seeds
2 persian cucumbers, julienned

1. In a large, shallow bowl, whisk the tamari, sesame oil, peanut butter, vinegar, 2 tablespoons water, ginger, and garlic.
2. In a pot, boil 3 quarts of water. Add noodles and stir. cook until tender (5 minutes).
3. Drain in a colander; run cold water over the noodles until the water runs clear. (If the noodles aren’t washed, they’ll be starchy and sticky.) Drain thoroughly again.
4. Add noodles to the sauce and toss to coat evenly. Add edamame scallions (reserving some to garnish); toss again.
5. Garnish with scallion, cucumber, and gomasio.