Soba noodles are quick to cook and they work well at room temperature, making them a natural choice for a quick or make-ahead vegan lunch. You could even whip up this dish before leaving the house, as it comes together in one pot in under 10 minutes. Although it includes only a few ingredients, it is very flavourful — soy sauce and sesame oil bring so much to the table.
Excerpted from The Vegan Family Cookbook by Anna Pippus. Copyright © 2021 Anna Pippus. Photography © 2021 Anna Pippus. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.The Vegan Family Cookbook, Amazon, $30
Love this soba noodle recipe? See our guide to alternative pasta for more noodle options.
ingredients
directions
Refrigerate any leftovers for up to 2-3 days.
Boil the noodles and edamame together until both are tender, about 4 minutes (double check your packages to make sure this is the correct cooking time, as there may be some variation). Drain and rinse under warm water to prevent clumping.
Toss the cooked noodles and edamame with soy sauce, sesame oil, hot sauce (if using) and kale. Taste and adjust the flavours. Serve.
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