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Cold Noodles with a Mustardy Kick

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Cold Noodles with a Mustardy Kick

Cold Noodles with a Mustardy Kick


  • ¼ cup honey
  • ½ pound of edamame or soba noodles (I used the edamame)
  • ¼ cup of tamari
  • 2 Tbs sherry vinegar glaze
  • 2 tsp toasted sesame oil
  • 1 large knob of fresh ginger, peeled and grated
  • 1 large clove of chopped garlic
  • ⅓ cup Carrington Farms’ Mustard Seed oil
  • 1 cup frozen shelled edamame, thawed
  • 2 large, grated carrots
  • 4 scallions, thinly sliced


  1. Bring pot of water to a boil. Add the edamame noodle, reduce to a simmer, and cook 2-4 minutes until al dente.
  2. Drain and rinse immediately with cold water
  3. Combine the honey, tamari, sherry vinegar glaze, sesame oil, ginger and garlic in a large bowl
  4. Whisk in the Mustard Seed oil
  5. Add the edamame, carrots, scallions and noodles to the bowl and toss to combine.