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.