Who doesn’t love noodles? There is something so satisfying about a bowl of noodles. Whether it be pasta with tomato sauce, ramen noodles in a decadent broth or gingery soba noodles - you can’t go wrong.
Lili Reed from Lilseats shares another great recipe with us.
Soba Noodle Salad with Edamame and Tamari Ginger Dressing
1 packet of soba noodles (270 g dry)
400g packet edamame beans, frozen
2 cucumbers, deseeded and finely sliced
2 carrots, julienned or grated
1 bunch radish, finely sliced
4 spring onions, finely sliced
1 tbsp sesame seeds
Tamari Ginger Dressing
1 tsp fresh ginger, finely grated
¼ cup soy sauce (tamari for GF)
1 tsp sesame oil
1/8 cup mirin
juice of one lemon
Add all the dressing ingredients into a jar or bowl and shake or stir until combined.
Cook soba noodles according to packet instructions (roughly 4 minutes). Once cooked rinse with cold water and drain. Immediately add a dash of dressing and toss, to stop the noodles from sticking together.
Cook edamame beans according to packet instructions and de-pod.
Add all the remaining ingredients into a big mixing bowl with the noodles. Add half of the dressing and toss.
Serve in bowls and drizzle extra dressing on if necessary.
Notes from Lili
Careful not to overdress. You don’t want the noodles drowning in dressing – instead, just a nice coat to keep them moist and flavoursome.
Buy your edamame in a small packet from the frozen section of the supermarket. I prefer to buy the pods still in their shell as the de-shelled ones tend to have a funny taste sometimes.
You can interchange the veggies depending on what you have on hand. Grilled broccoli would be nice, swap the edamame for peas.
If keeping for a long time, I would omit the cucumber to avoid soggy factor.
I’ve used soba noodles that are a mix of buckwheat and wheat as I find they have the perfect texture. You can buy gluten free noodles that are 100% buckwheat but they tend to stick together - so bare in mind when storing.