Name: Sesame soba noodles with tofu and edamame
Total time: 35 min
Yield: 4 servings
Ingredients: 4 cups cooked soba noodles (456 g; from about 4¾ oz / 135 g dry, boiled in unsalted water and drained); 2 cups firm tofu, cut in ½-inch cubes; 1 tbsp canola oil; 1 cup frozen shelled edamame; 2 cups shredded green cabbage; 1 cup grated carrot; 1 cup thin cucumber slices; 4 medium scallions, sliced; 3 tbsp low-sodium soy sauce; 3 tbsp distilled white vinegar; 1 tbsp toasted sesame oil; 2 tsp grated fresh ginger; 1 tsp garlic powder; 2 tsp maple syrup; 2 tbsp sesame seeds, toasted in a dry pan; 4 quarts water for the noodle pot

Ingredients

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4 cups cooked soba noodles (456 g; from about 4¾ oz / 135 g dry, boiled in unsalted water and drained)
2 cups firm tofu, cut in ½-inch cubes
1 tbsp canola oil
1 cup frozen shelled edamame
2 cups shredded green cabbage
1 cup grated carrot
1 cup thin cucumber slices
4 medium scallions, sliced
3 tbsp low-sodium soy sauce
3 tbsp distilled white vinegar
1 tbsp toasted sesame oil
2 tsp grated fresh ginger
1 tsp garlic powder
2 tsp maple syrup
2 tbsp sesame seeds, toasted in a dry pan
4 quarts water for the noodle pot

Method

Nutrition

Estimated

Per bowl (about 2 cups) · serving size 1 of 4

Calories384

Total fat	17.0 g
Saturated fat	2.1 g
Sodium	493 mg
Total carbohydrate	40.5 g
Dietary fiber	at least 6.3 g (1 row carries no value)
Total sugars	at least 6.0 g (2 rows carry no value)
Protein	24.2 g

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