Sesame Peanut Noodles with Edamame

Cold soba noodles tossed in a peanut-sesame-lime dressing with edamame and cucumber. Quick, flavourful, and works as leftovers.

390

Calories

22g

Protein

42g

Carbs

15g

Fat

GLP-1 Tip

Cold noodles can be easier to eat than hot food on some GLP-1 days. This dish actually tastes better the next day, so make it ahead when you have energy.

Moderate toleranceVeganVegetarianDairy Free

Ingredients

Serves 1 · 10 min prep · 8 min cook

80 g soba noodles, dry weight
16 g peanut butter
15 ml soy sauce
5 ml sesame oil
0.5 piece lime, juiced
5 ml rice vinegar
3 g ginger (fresh), grated
80 g edamame, frozen shelled, thawed
40 g cucumber

Allergens

PeanutsSoyaSesameGluten

Substitutions

Use sunflower seed butter for nut-free. 100% buckwheat soba noodles are gluten-free (check label). Rice noodles work but have less protein.

This is not medical advice. Consult your prescribing physician about dietary changes. Nutritional values are estimates and may vary.

Method

1
Cook 80g soba noodles (or wholemeal spaghetti) according to packet directions. Drain and rinse under cold water to stop cooking.
~8 min
2
Make the dressing: whisk together 1 tbsp peanut butter, 1 tbsp soy sauce, 1 tsp sesame oil, juice of half a lime, 1 tsp rice vinegar, 1/2 tsp grated ginger, and 1-2 tbsp warm water to thin.
~3 min
3
Thaw 80g frozen shelled edamame in hot water for 2 minutes. Drain.
~2 min
4
Toss cold noodles with the dressing. Add edamame and 1/4 diced cucumber.
~2 min
5
Sprinkle with 1 tsp sesame seeds and sliced spring onion. Serve cold or at room temperature.
~1 min

Chef Notes

Soba noodles are made from buckwheat and have more protein than regular pasta. Check the label — some contain wheat flour too. Toss noodles with a tiny bit of sesame oil after draining to prevent sticking.