This recipe is from The PCOS Nutrition Center Cookbook by Angela Grassi. I’ve made a few recipes from it, and this one was surprisingly good!
1 (8-oz) package buckwheat soba noodles
2 cups diced cucumber
2 cups chopped red cabbage
2 green onions, chopped
1 ½ cups frozen shelled edamame, unthawed
¼ cup sesame seeds
½ cup chopped cilantro
2 Tbsp. sesame oil
2 Tbsp. low-sodium soy sauce
4 Tbsp. balsamic vinegar
1 Tbsp. pure maple syrup
Cook soba noodles according to package instructions. Drain and rinse with cold water.
In a large bowl, combined cooked noodles, cucumber, red cabbage, green onions, edamame, sesame seeds, and cilantro.
In a small bowl, whisk together sesame oil, soy sauce, balsamic vinegar, and maple syrup (I did this by shaking a lidded jar).
Pour vinaigrette over noodles and vegetables. Toss well to coat.
Serve at room temperature or cold.