Soba Noodle Salad with Edamame and Kimchi
Have you ever had kimchi before? I don’t have it too often, but when I do, I make sure I go all out 🤤🙌. I’ve been experimenting with new dishes that involve kimchi recently because my fiends Claire @go.nuts.about.nutrition and Molly @thegut.instinct are all about gut health. This dish doesn’t disappoint by any means as one of it’s main ingredients is kimchi 😃. This Korean style noodle dish has soo much to offer when it comes to nutritional value that it’s mind blowing. From the edamame, tofu, sobo noodles to the kimchi this is loaded with protein, fiber, vitamins, minerals, and above all probiotics from the kimchi.
Kimchi is one of those foods that you either love it or hate it, but for me I’m a fan. This Korean side dish made from fermented veggies like cabbage, radishes, and green onions has some good for you bacteria that’s associated with many health benefits, all of which start in the digestive tract. Eating kimchi can help improve the balance of bacteria in your gut by aiding in better, smoother digestion. The health benefits don’t stop there though as it carries over to your immune system. Did you know that the majority of your immune system takes place in the gut? It’s crazy how many systems within our bodies are linked and how they influence one another. Like I said before, this dish doesn’t disappoint 😃.
Total Time:
35 - 40 minutes including prep
Ingredients:
For the Salad
Produce
1/2 Cup (50g) thinly sliced scallions
Oils and Vinegars
1 Tbsp toasted sesame oil
Other
8 oz (225g) buckwheat soba noodles
1 1/2 cups (240g) shelled edamame
1 Tbsp Soy sauce
2 Tbsp toasted sesame seeds
2 Cups (300g) store bought kimchi
For the Tofu
Oils and Vinegars
1 Tbsp walnut oil
Baking and Spices
1/4 tsp salt
Freshly ground black pepper
2 Tbsp nutritional yeast
Other
1 (14oz/400g) package of extra firm tofu, drained and cut into 1/4 inch slices (or to desired size)
1 Tbsp soy sauce
Directions:
For the Tofu
Preheat oven to 350ºF. Line a large rimmed baking sheet with parchment paper.
Place the tofu on the baking sheet in a single layer and drizzle with the oil and soy sauce. Sprinkle with the salt, black pepper and nutritional yeast. Flip and coat the opposite side making sure the pieces do not break apart.
Bake for 20 minutes, or until crisp and lightly browned. Use a spatula to flip and bake for 10 more minutes. Set aside to cool.
For the Salad
Bring a large pot of water to a boil and add the soba noodles. Cook according to package directions.
Once the noodles are tender, drain and run under cold water. Set aside.
In a large bowl, whisk together the soy sauce and sesame oil. Add the noodles, edamame, kimchi and sesame seeds. Toss to combine.
Divide mixture onto plates (or bowls) and top with tofu and scallions. Enjoy.
*This recipe was made with slight variations from the