Vegan Edamame Pesto with Soba Noodles (GF)

Vegan Edamame Pesto with Soba Noodles (GF)

My recipe for this Vegan Edamame Pesto was featured in the UK national newspaper The Guardian‘s competition for pesto recipes a few weeks ago. You can read the article here.

Vegan Edamame Pesto with Soba Noodles (GF)

Dale Berning Sawa said “the combination of lemon juice and soy gives it a wonderfully satisfying ponzu kick”, and because of all the delicious Japanese flavours in here, I love to eat it with soba noodles!

Vegan Edamame Pesto with Soba Noodles (GF)

This dish is full of protein from the edamame and the almonds, and also vegan and gluten-free!

It’s really quick and easy to make, and as this dish is best eaten cold (soba noodles are usually served cold in Japan), it also makes a perfect packed lunch!

All you need to do is cook the soba noodles and blend together some ingredients for the pesto and you’re done! 

I like to use these Clearspring soba noodles (they’re made from 100% buckwheat and gluten-free), which you can find in most supermarkets.

You can find edamame in the frozen aisles of most supermarkets.

To make it more Japanese, you could replace the lemon juice with yuzu juice or ume-shiso seasoning

This edamame pesto would also go really well with a salmon fillet, or with poached eggs or you could use it as a dip for crackers! The possibilities are endless! 

If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!

Vegan Edamame Pesto with Soba Noodles (GF)
Serves 2
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  1. 2 portions soba noodles (ensure gluten-free if necessary)
For the pesto
  1. 2 handfuls edamame
  2. 2 tablespoons lemon juice (or yuzu juice or ume-shiso seasoning)
  3. 1 clove of garlic
  4. A generous glug of olive oil
  5. 1 handful (roasted) almonds
  6. 3 tablespoons soy sauce (or tamari if gluten-free)
  7. Splash of water
  8. Optional: ¼ teaspoon wasabi
Suggested toppings
  1. Nori seaweed, cut into thin strips
  2. 1 spring onion, thinly sliced
  3. 1 tablespoon (black) sesame seeds
  1. Cook the soba according to instructions on packet
  2. Drain and rinse with cold water
  3. Boil the edamame according to instructions on the packet
  4. Add it to a blender with all the other ingredients and whizz until smooth
  5. Mix with the soba noodles
  6. Add desired toppings and serve
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