6 scallions, white and green parts, roughly chopped
up to 1/2 cup water
For the noodles:
8 oz soba noodles
4 cups shredded Napa cabbage
1 red pepper, thinly sliced
1 carrot, peeled into thin strips
1 cup shelled edamame, thawed if frozen
sesame seeds for garnish
extra sliced green onions for garnish
Instructions
To make the dressing, blend all ingredients until smooth. Set aside.
Bring a pot of water to a boil. Add soba noodles and simmer until al dente. Drain and immediately run under cold water for 1-2 minutes. Set aside.
In a large pan or Dutch oven, warm the cabbage and red pepper over medium heat until cabbage begins to wilt and pepper is tender, 4-5 minutes. Remove from heat and allow to cool for several minutes.
Add cooked noodles, carrot, and edamame to the pan with the cabbage and peppers. Pour dressing over and toss to coat.
Serve at room temperature with a sprinkle of sesame seeds and sliced green onions (unless you forget, like I did!).
Notes
Best served immediately.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/12/soba-noodles-with-miso-scallion-dressing/