Chicken Edamame Salad With Wasabi Vinaigrette Recipes

SOBA SALAD WITH SOY-WASABI VINAIGRETTE

Steps:

• Mince garlic; let stand 10 minutes. Cook the noodles according to package directions omitting salt and fat. Drain and rinse noodles under cold water; drain well.
• Steam edamame, peas, and carrots for 4 minutes or until crisp-tender. Drain and plunge vegetables into ice water; drain.
• Combine garlic, rice vinegar, soy sauce, oil and wasabi in a large bowl; stir with a whisk. Add noodles, vegetable mixture and radishes; toss gently to coat. Serve immeditely.

EDAMAME SALAD WITH WASABI DRESSING

Steps:

• Place frozen shelled edamame in a microwave-safe bowl with 2 tablespoons of water. Cover and cook on high for 6 to 8 minutes, stirring halfway through cooking time, When finished cooking, let sit covered for 1 minute. Transfer edamame to a bowl of ice water for 2 to 3 minutes. Drain.
• In a medium bowl, combine remaining vegetables. Add edamame when finished cooling and toss to combine.
• In a small bowl, combine salad dressing, wasabi, and soy sauce. Pour over salad and toss to combine.

SESAME CHICKEN EDAMAME BOWL

Steps:

• Heat canola oil in a large nonstick skillet over medium-high heat.
• Add ginger, lemongrass, and garlic; sauté 1 minute or just until mixture begins to brown.
• Add chicken; sauté 2 minutes.
• Add edamame and stir-fry mix; sauté 3 minutes.
• Combine soy sauce, mirin, sesame oil, and cornstarch, stirring with a whisk. Add to pan; cook 1 minute.
• Remove from heat.
• Stir in onions, sesame seeds, and salt.
• Serve over rice.