Hummus Noodle Salad

This noodle salad can be served cold, as it was originally intended, or hot. I prefer it hot. This is a vegetarian recipe, but even for meat eaters it is beautiful. It is very versatile; you can easily adjust it to your preferences, adding complementary flavors and ingredients. It is also wonderful as is.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 426 Calories

Ingredients

• 2 tablespoons olive oil
• 1 cup shredded cabbage
• 1 tablespoon sesame seeds, or to taste
• 1 (8 ounce) package dried soba noodles
• 1 tablespoon liquid aminos (such as Bragg®)
• ¼ cup seasoned rice vinegar
• ¾ teaspoon salt, divided
• 1 cup frozen shelled edamame
• ½ cup spicy hummus
• 1 tablespoon finely chopped cilantro, or to taste (Optional)
• 1 teaspoon minced garlic, or to taste (Optional)
• ½ cup chopped roasted cashews

Recipe Instructions

Step 1

Bring a large pot of water to a boil. Add soba noodles; cook, stirring occasionally, until tender, 5 to 8 minutes. Drain and let cool.

Step 2

Bring a small pot of water to a boil; add edamame and 1/2 teaspoon salt. Cook, stirring occasionally, until edamame turn bright green, about 5 minutes. Drain and rinse with cold running water.

Step 3

Whisk remaining 1/4 teaspoon salt, hummus, rice vinegar, olive oil, liquid aminos, cilantro, and garlic together in a large bowl. Add soba noodles, edamame, cabbage, and cashews; toss to coat with hummus mixture. Garnish with sesame seeds.