lunch

Edamame and Soba Noodle Salad

PregnancyAsian-InspiredEasyServes 225 min

Buckwheat soba noodles tossed with cooked edamame, shredded cabbage, carrots, and a sesame dressing.

This cooling salad pairs fiber-rich buckwheat soba noodles with protein-packed edamame to help keep blood sugar steady, which is especially helpful during the gestational diabetes screening window. The combination provides iron to support the mother's increased blood volume, while the dense nutrition of the vegetables ensures both mother and baby get essential vitamins in a smaller, manageable meal as stomach space decreases.

View Nutrition Facts

One serving≈430 kcal · 20 g protein

Calories430 kcal

Protein20 g

Carbs59 g · 8.9g sugar

Fat15 g · 2g sat

Fiber9.9 g

Sodium1,344 mg

Folate287 mcg DFE

Iron4.8 mg

Calcium166 mg

Choline72 mg

Zinc2.6 mg

from its ingredients

Ingredients

4 oz soba noodles
1 cup shelled edamame, cooked
¼ head red cabbage, shredded
1 carrot, shredded or julienned
1 tbsp sesame oil
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp fresh ginger, grated
1 tbsp sesame seeds

Method

1Boil a pot of water and cook the soba noodles according to package instructions. Rinse under cold water and drain well.
2While the noodles cook, whisk together the sesame oil, soy sauce, rice vinegar, and grated ginger in a small bowl to make the dressing.
3In a large bowl, combine the cooked noodles, edamame, shredded cabbage, and shredded carrot.
4Pour the dressing over the salad and toss well to coat.
5Divide into bowls and garnish with sesame seeds before serving.

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