Ingredients
1/2 cup reduced-sodium soy sauce1/4 cup packed brown sugar2 tablespoons rice vinegar2 tablespoons canola oil2 tablespoons orange juice1 tablespoon minced fresh gingerroot1 teaspoon sesame oil1 garlic clove, minced1 teaspoon Sriracha chili sauce or 1/2 teaspoon hot pepper sauceSALAD:2 cups frozen shelled edamame, thawed1/2 pound uncooked Japanese soba noodles or whole wheat linguini1 package (14 ounces) coleslaw mix1 cup shredded carrots1 cup thinly sliced green onions3 tablespoons sesame seeds, toasted
Preparation
In a small bowl, whisk the first 9 ingredients; set aside. Cook edamame and soba noodles according to package directions; drain. Rinse noodles in cold water; drain again.
Just before serving, combine the coleslaw mix, carrots, green onions, noodles and edamame in a large bowl. Add dressing; toss to coat. Garnish with sesame seeds.
