Japanese Edamame Soba Noodle Salad
A cold soba noodle salad tossed in a ginger-miso dressing with edamame and crunchy vegetables — perfect for warm-weather meal prep that tastes even better the next day.
PROTEIN 30g
CALORIES 380
P:E RATIO 0.7
TIME 23m
YIELD 4
P:E 0.7
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
8 oz soba (buckwheat) noodles CARB BASE
2 cups shelled edamame (frozen, thawed) FLAVOR
1 large carrot, julienned PRODUCE
1 cup shredded purple cabbage HIGH FIBER
1 red bell pepper, thinly sliced FLAVOR
4 green onions, sliced FLAVOR
2 tablespoons white miso paste FLAVOR
2 tablespoons rice vinegar FLAVOR
1 tablespoon soy sauce FLAVOR
1 tablespoon sesame oil FLAVOR
1 tablespoon fresh ginger, grated FLAVOR
1 tablespoon maple syrup FLAVOR
2 tablespoons sesame seeds FLAVOR
1/4 cup fresh cilantro FLAVOR
MEAL PREP LOGISTICS
- Storage: Store in airtight containers in the refrigerator for up to 5 days.
- Batching: Rinse soba noodles very well under cold water — this prevents them from clumping and gives them the ideal chewy texture.
- Reheat: Microwave for 90s at 70% power.
EXECUTION STEPS
01
HIGH HEAT SEAR
Cook soba noodles according to package directions. Drain and rinse thoroughly under cold water to stop cooking and remove excess starch.
02
HIGH HEAT SEAR
Make the dressing: whisk together miso paste, rice vinegar, soy sauce, sesame oil, grated ginger, and maple syrup until smooth.
03
VEGGIE STEAM-SAUTÉ
In a large bowl, combine cold soba noodles, edamame, julienned carrot, purple cabbage, bell pepper, and green onions.
04
THE MACRO PREP
Pour the dressing over the noodle mixture and toss thoroughly to coat everything evenly.
05
STEP 5
Divide among four containers. Top with sesame seeds and cilantro.
06
STEP 6
Serve cold or at room temperature.
PRIMARY CATEGORY
EXPLORE MORE No Cook ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY HIGH PROTEIN MUSCLE GAIN PLAN ›GROCERY LIST
servings
- 8 oz soba (buckwheat) noodles
- 2 cups shelled edamame (frozen, thawed)
- 1 large carrot, julienned
- 1 cup shredded purple cabbage
- 1 red bell pepper, thinly sliced
- 4 green onions, sliced
- 2 tablespoons white miso paste
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 1 tablespoon maple syrup
- 2 tablespoons sesame seeds
- 1/4 cup fresh cilantro