Healthy vegetarian soba salad, a light summer hit

Soba noodle salad, Edamame, red pepper and bean sprouts

Preparation 25 minutes

Cooking time 10 minutes

Vinaigrette

3 tablespoons (45 mL) ] lime juice

2 tbsp. (30 ml) olive oil

1 tbsp. (15 ml) fresh ginger, peeled and chopped

1 tbsp. light soy sauce

2 tbsp. Tea (10 mL) Sugar

1 tbsp. Tea (5 mL) Toasted sesame oil

1 tbsp. Tea (5 mL) sambal oelek

1 garlic clove, finely chopped

salad

2 cups (290 g) soy beans (edamame beans) frozen, thawed and peeled

1/2 lb (225 g) soba noodles

2 cups (150 g) seeds of soybean

2 carrots, finely chopped

2 chopped green onions

1 r pepper, seeded and finely julienned

] 1/4 cup (10 g) Fresh coriander (or Thai basil), chopped

Salt and pepper

Vinaigrette [19659002] In a small bowl, combine all ingredients with a whisk. Put aside.

Salad

In a saucepan of boiling salted water, cook the soybeans for about 4 minutes or until it is al dente. Immerse in ice-cold water until completely cooled. Drain. Set aside in a large bowl.

In the same saucepan of boiling water, cook the noodles for about 6 minutes or until they are al dente. Rinse under cold water and drain well. Add to soy, with bean sprouts, carrots, green onions and red pepper.

Pour the vinaigrette and season with salt and pepper. Mix well. Place in a deep serving dish. Sprinkle with coriander.

Servings 4 to 6.

Note:

Soybeans are found in Asian grocery stores or health food stores in the frozen section. Do not confuse with dry soy from the legume family. You can replace them with frozen peas.