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Active time
20 minutes
Total time
20 minutes
4 servings
Serving Size
1.5 cups


2 cups frozen edamame (organic if possible)

8 oz package, soba noodles (100% buckwheat)

5 oz package, baby kale, organic


¼ cup peanut butter

¼ cup avocado oil

¼ cup rice wine vinegar

¼ cup water

1 ½ tablespoons soy sauce (low sodium if possible or tamari if gluten-free)

½ tablespoon minced garlic (¼ tablespoon if freshly minced)

  1. In a medium to large pot, boil water. Do not add salt to the water. There’s plenty of sodium in the dressing.
  2. Boil some water in a kettle. Add hot water to frozen edamame in heat-proof container, set aside.
  3. In a large bowl, massage baby kale with some oil, set aside.
  4. Add entire soba noodles to boiling water in pot, set a timer for 6-8 minutes, depending on stove.
  5. In a container, whisk peanut butter, avocado oil, rice wine vinegar and garlic, set aside.
  6. Make ice bath to stop soba noodles from cooking and remove excess starch.
  7. Add drained soba noodles to ice bath, rinse soba and gently squeeze excess water. Add to bowl with kale.
  8. Drain edamame, add to bowl with kale and soba and top with dressing. Using tongs, toss gently and evenly to coat.
  9. Serve chilled or at room temp.

Recipe and photo courtesy of Joyce Manalo of Kala Health + Wellness


Calories: 433
Total Fat: 24 g
Saturated Fat: 3 g
Sodium: 236 mg
Total Carbohydrate: 39 g
Fiber: 8 g
Protein: 21 g

Yield: 4 servings

Serving Size: 1.5 cups

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