Citrus Ginger Soba Noodle Salad

by Jessica Bippen, RD

Number of servings

ingredients

  • 6 ounces soba noodles
  • 1 cup frozen shelled edamame
  • 2 Sunkist® Cara Cara oranges, segmented
  • 1 cup red cabbage, shredded
  • 1 cup sugar snap peas
  • .25 cup green onions, thinly sliced
  • 2 teaspoons sesame seeds

Citrus Dressing ingredients

  • .25 cup freshly squeezed Sunkist® Cara Cara orange or Sunkist® Navel orange juice
  • 1 tablespoon lime juice
  • 2 tablespoons tamara (substitute with coconut aminos)
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons ginger, finely grated
  • 1 teaspoon garlic, minced

PREP TIME

Preparation: 20 Minutes

Cook Time: 15 Minutes

Directions
  1. Prepare noodles according to package directions. Boil for 5-7 minutes to al dente (cooked firm to the bite) for best texture.
  2. Drain noodles and rinse in cold water. Place in large bowl and allow noodles to come to room temperature.
  3. Bring 3 cups of water to a boil and add frozen edamame, cooking for 3 minutes.
  4. Add in snap peas and boil another 1-2 minutes.
  5. Strain edamame and peas and rinse with cold water.
  6. Remove snap peas. Cut each in half at a diagonal.
  7. Peel the Sunkist® Cara Cara oranges and cut them into segments by sliding a knife between the white pith of each segment.
  8. Toss room temperature noodles with edamame, snap peas, shredded cabbage, orange segments and dressing (recipe below).
  9. Season to taste with more orange juice, lime juice, sesame oil or tamari, if needed.
  10. Mix in chopped green onions and sesame seeds.
  11. Serve noodle salad topped with additional chopped green onions and sesame seeds. Store in refrigerator up to 3 days.

Citrus Dressing

Directions
  1. In a sealable jar, combine orange juice, lime juice, tamiri, toasted sesame oil, ginger and garlic.
  2. Tightly close lid on the jar and shake vigorously to combine.