Hummus Noodle Salad - cooking recipe

Ingredients

1 (8 ounce) package dried soba noodles
1 cup frozen shelled edamame
3/4 teaspoon salt, divided
1/2 cup spicy hummus
1/4 cup seasoned rice vinegar
2 tablespoons olive oil
1 tablespoon liquid aminos (such as Bragg(R))
1 tablespoon finely chopped cilantro, or to taste (optional)
1 teaspoon minced garlic, or to taste (optional)
1 cup shredded cabbage
1/2 cup chopped roasted cashews
1 tablespoon sesame seeds, or to taste

Preparation

Bring a large pot of water to a boil. Add soba noodles; cook, stirring occasionally, until tender, 5 to 8 minutes. Drain and let cool.
Bring a small pot of water to a boil; add edamame and 1/2 teaspoon salt. Cook, stirring occasionally, until edamame turn bright green, about 5 minutes. Drain and rinse with cold running water.
Whisk remaining 1/4 teaspoon salt, hummus, rice vinegar, olive oil, liquid aminos, cilantro, and garlic together in a large bowl. Add soba noodles, edamame, cabbage, and cashews; toss to coat with hummus mixture. Garnish with sesame seeds.