Maple Peanut Soba Salad with Edamame and Apples
This quick and simple peanut butter soba noodle salad is studded with vibrant edamame and crisp apples and sweetened with maple syrup, giving it an Asian flare.
- ¼ cup + 2 Tbsp creamy peanut butter
- 2 Tbsp rice wine vinegar
- 2 Tbsp maple syrup
- 2 Tbsp soy sauce
- 1 ½ Tbsp sesame oil
- ¼ tsp ground ginger
- ½ cup water (adjust according to desired thickness)
- 9 oz package of soba noodles, dry
- 9 oz frozen package of edamame, shelled or 1/2 cup soybeans
- 1 medium apple (I like Honeycrisp), julienned
- dash sesame seeds (for garnish)
- Bring a large pot of water to boil for the noodles.
- Meanwhile, whisk together the peanut butter through and including the water. Add additional water as needed for it to have the consistency of an alfredo sauce. Taste and add additional soy sauce and/or syrup to your preference.
- Microwave the frozen edamame according to package and when cool enough, shell and place in large bowl. Discard the pods, or feed them to your dog like I do.
- Core and julienne the apple. Add to the soybeans.
- Cook the soba noodles according to package, usually they only require 4 minutes to boil. Drain and add to the apples and soybeans. Pour the sauce over the noodles and mix very well to combine.
- Serve warm and topped with a dash of sesame seeds.
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