Green Tea Noodle Salad
Recipe type: Entree, Salad
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 2
Bring spring into your kitchen with this medley of flavors, colors and aromas!
For the Sauce
  • ⅔ C. Mirin
  • 4 T. Soy Sauce
  • 2 T. Toasted Sesame Oil
  • 2 T. Raw Agave Syrup
  • 3 tsp. Rice Vinegar
For the Noodles
  • 7 oz. Green Tea or Regular Soba Noodles
  • 1 C. Minced Fresh Kale
  • ½ C. Frozen and Shelled Edamame (soaked in warm water for a few minutes then drained)
  • ½ C. Canned Chickpeas, Rinsed
  • 1 Scallion, Very Thinly Sliced
  • 1 T. each of Black and White Sesame Seeds
To Make the Sauce
  1. Whisk together all of the sauce components in a small bowl. Set aside.
To Make the Noodles
  1. Boil according to the package instructions. Rinse well under cold water and drain. Transfer to a large bowl and toss with the kale, edamame and chickpeas.
To Serve
  1. Transfer the noodles to two bowls and garnish with the sliced scallion and sesame seeds, drizzling the desired amount of sauce over the top.
Recipe by Vegan Cuts at