- 1 (8 ounce) package dried soba noodles
- 1 cup frozen shelled edamame
- 3/4 teaspoon salt, divided
- 1/2 cup spicy hummus
- 1/4 cup seasoned rice vinegar
- 2 tablespoons olive oil
- 1 tablespoon liquid aminos (such as Bragg®)
- 1 tablespoon finely chopped cilantro, or to taste (optional)
- 1 teaspoon minced garlic, or to taste (optional)
- 1 cup shredded cabbage
- 1/2 cup chopped roasted cashews
- 1 tablespoon sesame seeds, or to taste
- Bring a large pot of water to a boil. Add soba noodles; cook, stirring occasionally, until tender, 5 to 8 minutes. Drain and let cool.
- Bring a small pot of water to a boil; add edamame and 1/2 teaspoon salt. Cook, stirring occasionally, until edamame turn bright green, about 5 minutes. Drain and rinse with cold running water.
- Whisk remaining 1/4 teaspoon salt, hummus, rice vinegar, olive oil, liquid aminos, cilantro, and garlic together in a large bowl. Add soba noodles, edamame, cabbage, and cashews; toss to coat with hummus mixture. Garnish with sesame seeds.
03/31/2018
recipepes.com
Hummus Noodle Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
