Soba Noodles with Zucchini Ribbons
I extremely love edamame. There was a time where I viewed them cautiously in all you can eat Japanese restaurants, but now I can sit and easily eat a bowl full, popping the beans out of their pods. And I love buying frozen shelled edamame to add to anything, including edamame hummus (which I've yet to make).
I love how this dish looks - the dark soba noodles contrasting with the green zucchini, edamame and green onion. (Soba noodles are usually made of buckwheat and can be found in Asian grocery stores.) As for the taste, it's something a bit different (in a good way) but the flavour could be punched up a bit. Make sure you have everything prepared before you start!
I'm sending this to Gay for Presto Pasta Nights.
If this sounds good, you might also like:
Portabello Fettuccine with Spinach Pesto, Roasted Peppers & Romano Cheese
Balkan Roasted Vegetable Salad
Santa Fe Pasta Salad
Soba Noodles with Zucchini Ribbons
Modified from Vegetarian Times Complete Cookbook
Makes 2 relatively small servings.
4 oz soba noodles
1 large zucchini
3 tbsp low sodium soy sauce, or to taste
3 tbsp mirin, or to taste
1 tsp cornstarch
1 tsp oil
1 tbsp minced garlic
1 cup shelled edamame
1 cup sliced mushrooms
3 green onion stalks, thinly sliced for garnish
Heat a pot of water over medium heat and when it is boiling, cook the pasta according to the package directions. Drain.*
Use a vegetable peeler, and carefully slice the zucchini into long, thin strips. Set aside. Combine the soy sauce, mirin and cornstarch in a bowl, and set aside.
Heat the oil in a large skillet or wok over medium-high heat. Stir-fry the garlic for 30 seconds, and add the edamame, mushrooms, zucchini and soy mixture, and stir-fry for about 30 seconds more, or until the vegetables are heated through**. Remove from the heat.
To serve, put equal portions of the noodles in individual bowls or on plates, and spoon the vegetables and sauce over top. Garnish with scallions and serve.
*My package of soba noodles says to cook it for 6 minutes, but they're completely cooked after about 2.
**I used frozen edamame so I stir-fried for a few minutes until the edamame were hot.
20 comments:
That is DEFINITELY a gorgeous dish, Ashley; and a wonderful submission for Presto Pasta Nights!
The edamame hummus sounds like a great idea - can't wait to read about how it turns out, when you try it :0)
oh, do make edamame hummous. so good. (though I usually combine frozen fava and edamame together.) This looks wonderful, and i have it on my list.
I'm a big edamame fan, too--and these photos are stunning (as always!).
Edamame is one of my favorite foods. But with soba? You've just made me so hungry. I love soba noodles. I like them cold with cucumbers and roasted red peppers and sesame seeds and this insane dipping sauce I make. They are summer to me. Plus your photos are always spectacular.
edamame hummus?!?! holy toledo, that sounds glorious. i've yet to find the frozen beans, but i haven't given up. when i find them, i'm clearing the rack. :)
I think I would eat edamame more often if I could find the frozen shelled ones here. But I get impatient having to shell it myself. This looks delicious, though!
That looks fabulous, one of those dishes that you are desperate to have a plate of, they just look so appealing!
That looks fresh and vibrant and good! I like using soba noodles in dishes like these.
Looks delicious! Soba and edamame are two of my favorite savory things, so it seems like the perfect dish to me. :)
This is an inspired dish! I love the edamame on top of the soba... yummy!
Such vivid coulours! I never tried soba noodles before but the first time I will, I want to make your dish.
Really nice dish, I like the look of the zucchini that way.
I'm Haley, Key Ingredient's Chief Blogger. We would like to feature this recipe on our blog. Please email haleyglasco@gmail.com if interested. Thanks :)
Haley
http://blog.keyingredient.com/
edamame and soba noodles! my favorite! yum.
That looks quite delicious. I am into edamame lately too and just love Japanese inspired dishes in the summer. Great post!
that looks so good! i'll definitely try it
peeling the zucchini is a fantastic idea, and makes for great presentation!
did you use yellow or green zucchini?
That looks gorgeous and mouth-watering!
I agree with everyone...edamame are great and your dish looks awesome. Thanks for sharing with Presto Pasta Nights.
This looks like something I'd definitely like to have for lunch!
Made this last night and agreed that the sauce needed something . . . so I added a 1/4 tsp. of ground ginger to the sauce. Then it was perfect! Thanks for sharing the recipe!
Post a Comment