We really enjoy noodle bowl creations but usually lean towards broth-based, curry flavored noodle bowls. This recipe caught my attention because I have never cooked with soba at home and it seemed healthy and satisfying. I’m in the midst of a 10 day break from meat so I added this vegetarian dish to this week’s menu.
Soba noodles are Japanese thin noodles made from buckwheat flour. They are high in fiber contain all eight amino acids, making them a great source of vegetarian protein. I experienced some difficulty finding them in my normal store – they carried them but they were out of stock at two different stores. Brandon stopped by Earth Fare and discovered they had several different brands. If your local grocery doesn’t carry them check an Asian market or a health foods store or substitute whole wheat spaghetti.
I was drawn to two different recipes – I liked the dressing from Annie’s Eats and the vegetable mixture for the noodles from a Gourmet recipe. I decided to combine the recipes and was pleased with the results. I also think this would be delicious with tofu or chicken added to the mix.
Add this to your weekly menu plan as a meatless main! It’s easy, healthy and flavorful!
One Year Ago: Kefta and Zucchini Kabobs
Two Years Ago: Indian Spiced Chicken Burgers
Spicy Soba Noodles with Edamame, Mushrooms and Cabbage
(Inspired by Annie’s Eats and Gourmet)
Ingredients:
FOR THE DRESSING
1/2 cup reduced sodium soy sauce
1/4 cup water
1 tablespoon sesame oil
1 tablespoon canola oil
2 tablespoons rice wine vinegar
1 clove garlic, minced
4 green onions, chopped
2-3 teaspoons chili garlic sauce
1 tablespoon brown sugar
FOR THE NOODLES
2 tablespoons sesame seeds
1 tablespoon canola oil
2 tablespoons peeled ginger, chopped
1 clove garlic, minced
10 ounces fresh mushrooms, stemmed and thinly sliced (shiitake or button)
1 pound Napa cabbage, thinly sliced (5-6 cups)
2 green onions, sliced
8 ounces soba
1 cup frozen shelled edamame
Directions:
FOR THE DRESSING
In a medium bowl, whisk together all ingredients and set aside.
FOR THE NOODLES
Toast sesame seeds in a large, heavy skillet (not nonstick and with no oil) over medium heat. Stir often and cook until pale golden. Transfer to a small bowl.
Heat oil in a skillet over medium-high heat. Saute mushrooms, stirring frequently, until they start to brown, about 4 minutes. Add ginger and garlic and cook for another 2 minutes. Reduce heat to medium and add cabbage and scallions. Cook, stirring occasionally, until cabbage is crisp but tender, about 6 minutes. Add sauce and simmer for another 2 minutes.
While the cabbage is cooking, cook the soba and edamame together in a large pot of boiling salted water. Cook until noodles are just tender, about 5-6 minutes. Drain and rinse under cool water.
Transfer noodles to a large bowl and toss with sesame seeds and vegetable mixture.
Yield: 4 servings
bakin' and eggs 