Hummus Noodle Salad

• 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

1. 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.
2. 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.
3. 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.

noodles, edamame, salt, rice vinegar, olive oil, liquid aminos, cilantro, garlic, cabbage, cashews, sesame seeds

Taken from www.allrecipes.com/recipe/257853/hummus-noodle-salad/ (may not work)