Sunday, July 6, 2008

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.

21 comments:

VeggieGirl said...

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)

maybelles parents said...

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.

Ricki said...

I'm a big edamame fan, too--and these photos are stunning (as always!).

Nikki Douglas said...

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.

Grace said...

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. :)

Deborah said...

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!

Holler said...

That looks fabulous, one of those dishes that you are desperate to have a plate of, they just look so appealing!

Kevin said...

That looks fresh and vibrant and good! I like using soba noodles in dishes like these.

Hannah said...

Looks delicious! Soba and edamame are two of my favorite savory things, so it seems like the perfect dish to me. :)

A scientist in the kitchen said...

This is an inspired dish! I love the edamame on top of the soba... yummy!

Lore said...

Such vivid coulours! I never tried soba noodles before but the first time I will, I want to make your dish.

Parker said...

Really nice dish, I like the look of the zucchini that way.

Ben said...

Those pictures are GORGEOUS! I love how the colors contrast and just catch the eye. I am sure it tastes delicious, too. It's making me hungry! :)

Haley said...

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/

Wheeler's Frozen Dessert said...

edamame and soba noodles! my favorite! yum.

Lisa said...

That looks quite delicious. I am into edamame lately too and just love Japanese inspired dishes in the summer. Great post!

TheSassyChef said...

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?

creampuff said...

That looks gorgeous and mouth-watering!

Ruth Daniels said...

I agree with everyone...edamame are great and your dish looks awesome. Thanks for sharing with Presto Pasta Nights.

Michelle said...

This looks like something I'd definitely like to have for lunch!

Summer said...

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!