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Summer Soba Noodles with Fairway Edamame

Summer Soba Noodles with Fairway Edamame

Summer Soba Noodles with Fairway Edamame

Light, healthy and filling, this summer meal is a vegetarian’s delight! Plus, it’s quick to prepare! Soba noodles, tofu, crispy veggies and Fairway Edamame with Carrots and Adobo Sauce create a tangy, lively, mouthwatering meal. Try it and let us know what you think!

Summer Soba Noodles with Fairway Edamame

By @LifesLittleLookBook for Fairway

Prep Time: 5 minutes; Cook Time: 12 minutes; Serves: 4


For the noodles:

  • 1 package buckwheat soba noodles
  • 1 package tofu – extra firm
  • 2 large carrots
  • 1 cucumber
  • 1 package Fairway Edamame with Arame and Carrots
  • 2 green onions

For the sauce:

  • 3 tbsp soy sauce
  • 3 tbsp seasoned rice vinegar
  • 2 tbsp sesame oil
  • 2 tbsp of honey
  • 1 tbsp brown sugar
  • 1 tbsp grated fresh ginger
  • 1 garlic clove grated
  • 1 orange – juice and zest
  • Mint, finely sliced


  1. Place your tofu between paper towels and place a heavy object (such as a pan) on top to remove any excess water from your tofu.
  2. Make the sauce: combine all ingredients in a bowl and whisk.
  3. Using 1/3 of the sauce, marinate the tofu.
  4. Boil non-salted water. Place soba noodles inside and cook according to package directions – usually about 8 minutes. At this point, begin to julienne your carrots and cucumbers. Note: you want to have some elasticity in your soba noodles.
  5. When noodles are done, immediately drain  and rinse them with cold water. Place some ice cubes in the drainer and wash the noodles until the starch is gone.
  6. Over medium-high heat, place your tofu and marinade into a saucepan. Torch each side – about 4-5 minutes per side. Meanwhile, finish julienning your carrots and cucumbers.
  7. Place noodles in bowls mixed with Fairway Edamame, Arame and Carrots, and evenly distribute julienned vegetables and tofu. Garnish with scallions and a personal side of sauce.

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