20% off selected homecook and professional courses this July & August

Use code SUMMER22 at checkout. Click here for more details.

Soba noodle salad with edamame beans

/ Categories Recipes, #CookWithLeiths / Author:

Soba noodle salad with edamame beans


Serves 4

100g edamame (soy) beans in pods
100g sugar snap peas
4 spring onions
Large handful of coriander sprigs
1 red chill
1 tbsp sesame seeds
250g soba noodles
2 tbsp toasted sesame oil
2 tbsp light soy sauce
2 tbsp mirin (rice wine)
Maldon sea salt


  1. Pod the edamame beans and de-string the sugar snap peas. Finely slice the spring onions and roughly chop enough coriander leaves to give you 2 tbsp. Halve, deseed and finely chop the chilli.
  2. Lightly toast the sesame seeds in a dry frying pan over a medium heat, then tip onto a plate to cool.
  3. Bring a large saucepan of water to a rolling boil, add salt and the noodles and cook until tender, according to the packet instructions, usually 5–7 minutes. Skim off any scum that rises to the surface. If the water threatens to bubble over, add a splash of cold water and it will subside
  4. Simmer the edamame beans in another saucepan of boiling salted water for 5 minutes, adding the sugar snaps 2 minutes before the end of the cooking time.
  5. Drain the noodles, edamame beans and sugar snaps and rinse with cold water to stop them cooking. Drain well again and transfer to a bowl
  6. Stir through the sesame oil, soy sauce and mirin. Mix in the spring onions, chilli and coriander and season with sea salt. Sprinkle over the toasted sesame seeds to serve.

Edamame are young soy beans in pods. Because they are young, they are soft and pliable and the pods can be lightly boiled and eaten whole, or the beans can be podded as in the recipe above. They are available both fresh and frozen.

Author: Leiths Teachers


Loading course information...