We love when opposites attract. A sweet and sour gingery dressing goes hand in hand with soft Soba noodles, edamame and crunchy slaw. Add grilled shrimp or chicken for a protein-packed finish. —Mandy Rivers, Lexington, South Carolina
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup packed brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons canola oil
- 2 tablespoons orange juice
- 1 tablespoon minced fresh gingerroot
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon Sriracha Asian hot chili sauce or 1/2 teaspoon hot pepper sauce
- 2 cups frozen shelled edamame, thawed
- 1/2 pound uncooked Japanese soba noodles or whole wheat linguini
- 1 package (14 ounces) coleslaw mix
- 1 cup shredded carrots
- 1 cup thinly sliced green onions
- 3 tablespoons sesame seeds, toasted
- In a small bowl, whisk the first nine ingredients; set aside. Cook edamame and soba noodles according to package directions; drain. Rinse noodles in cold water; drain again.
- Just before serving, combine the coleslaw mix, carrots, green onions, noodles and edamame in a large bowl. Add dressing; toss to coat. Garnish with sesame seeds. Yield: 8 servings.
Originally published as Soba Noodles with Gingered-Sesame Dressing in Taste of Home February/March 2012, p55
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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