My freezer isn’t that big. It’s one of those drawer-type freezers that looks big, but isn’t actually that big. Gone are the days where I can shove as much as possible into the freezer and quickly shut the door. These days I have to be a professional organizer and stacker in order to close the drawer, something I’m still not quite used to.

If you’ve been reading this blog for awhile, you know that I like to freeze soups, fruit, and other goodies to have at the ready. Due to the small freezer, this means I have to be smart with my frozen food purchases and my frozen veggie of choice is edamame. Not only is it affordable, it’s packed with protein and is a great stand in for peas or other green vegetables. Frozen edamame also goes well with buckwheat soba noodles and helped add heartiness to a meatless weeknight meal. This dish can be served warm or cold and is a great partner with roasted salmon, teriyaki beef, or it is great on its own.

Edamame & Soba Noodle Salad

(serves 4)

12 oz. buckwheat soba noodles
2 cups edamame (without shells)
1 cup grated carrot
1 cup grated beets
3 green onions, thinly sliced
¼ cup fresh cilantro
2 cloves garlic, minced
1 1-inch piece of ginger, peeled and chopped
1/3 cup hoisin sauce
1/3 cup mirin (or dry white wine)
2 tbsp tomato sauce
1 tbsp brown sugar
2 tsp toasted sesame oil
1 tsp chile sauce (such as sriracha)
2 tbsp toasted sesame seeds

Cook soba noodles according to package directions, stirring frequently while cooking. During the last few minutes of cooking, add edamame and drain together. Place in a large bowl along with carrots, beets, green onions and cilantro. Set aside.

In a small bowl, whisk garlic, ginger, hoisin, mirin (or white wine), tomato sauce, brown sugar, sesame oil and chile sauce. Pour sauce over noodle and vegetable mixture and toss gently to combine. Transfer to serving bowls and garnish with sesame seeds.


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