Soba Noodle Salad with Pomelo and Edamame


Earlier today, I walked all the way to the grocery store and bought ingredients for the dinner I was planning on making tonight. Then I got home and saw the pomelo that I bought at Whole Foods on New Year’s Eve. I’ve been staring at it for a few days now, wondering what to do with it. I thought about eating it plain, but that seemed like a waste.

So I googled “pomelo recipes” and hit upon this gem. I love 101 Cookbooks–my friend Steph introduced me to the blog a couple years ago and I can always rely on it for good salad recipes. This one sounded like it wouldn’t disappoint: soba noodles, toasted peanuts, fresh micro greens, edamame and toasted sesame oil. Add some sweet, zesty pomelo and a dash of soy (or ponzu, if you desire) sauce, and you have the makings for a delicious meal.

I’m not really sure what the moral of this story is. Walk two miles out of your way to satisfy a whim? Take a chance on a lone pomelo? Whatever you take away from it, know this: It’s probably worth your while to give this recipe a try.

Soba Noodle Salad with Pomelo and Edamame (slightly adapted from 101 Cookbooks)


6 ounces dried somen, or soba noodles
8 ounces shelled edamame
2 big handfuls salad or micro greens
scant ½ teaspoon toasted sesame oil
a few tablespoons of soy or ponzu sauce, to taste
2/3 cup chopped toasted peanuts
½ a medium pomelo, segments

Topping: garlic or chive flowers, or chopped chives


Bring a large pot of water to a boil, salt well, and cook the noodles per package instructions. When the noodles are nearly cooked, add the edamame to the pot for a quick swim. Remove from heat, drain, rinse with cold water to stop the cooking, and shake off as much residual water as possible.

Transfer the noodles and edamame to a large serving bowl along with the salad greens, and toss well with the toasted sesame oil, and then the ponzu sauce. Be generous, but careful, the noodles really absorb the sauce. Finish with the peanuts and pomelo. Taste, and take a bit of time to really consider if any adjustments should be made – more sauce, more sesame oil, etc. Top with garlic or chive flower, or chopped chives.

Serves 4-6.

Prep time: 5 min – Cook time: 7 min


About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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1 Response to Soba Noodle Salad with Pomelo and Edamame

  1. Pingback: Moroccan Carrot Salad with Almonds and Pomegranate Seeds | Stomach Rumblings and World Travels

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