Spicy Almond Soba Noodles With Edamame 1.000

Julia Ewan - The Washington Post

Cooking for One Sep 17, 2008

This vegetarian noodle salad satisfies with its variety of textures, colors and flavors. It keeps well at room temperature, making it perfect for brown-bagging. The recipe scales up easily, and any leftovers can be refrigerated in an airtight container for up to 3 days.

Almond butter is available at natural food stores, Whole Foods Market and Trader Joe's.

Servings: 1
  • 2 ounces dried soba noodles, preferably Eden brand
  • 1/2 cup shelled edamame (may use frozen)
  • 1 tablespoon almond butter (may substitute peanut or other nut butter)
  • 2 teaspoons rice vinegar
  • 1 medium clove garlic, crushed then minced
  • 1/2 teaspoon crushed red pepper flakes, or more to taste
  • 2 to 4 teaspoons hot water
  • Sea salt
  • 1 scallion, white and light-green parts, cut crosswise into thin slices
  • 1/2 medium red bell pepper, cut lengthwise into thin slices
  • 1 tablespoon almonds, toasted, then coarsely chopped (see NOTE)

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Bring a large pot of salted water to a boil over medium-high heat.

Add the soba noodles and cook for 6 to 8 minutes, or according to package directions, until barely tender. Use tongs to transfer the cooked noodles to an individual-serving bowl, reserving the cooking water in the pot; return the water to a boil over medium-high heat. Add the edamame and cook for about 5 minutes or until tender. Drain and add to the noodles.

Meanwhile, make the dressing: Combine the almond butter, rice vinegar, garlic and crushed red pepper flakes in a small bowl. Add the hot water as needed to reach the desired consistency, stirring to mix well. Add salt to taste; adjust seasoning as necessary.

Add the dressing to the noodles and edamame, along with the scallion, bell pepper and chopped almonds; toss to combine. Serve at room temperature.

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Recipe Source

Loosely based on a recipe by Heidi Swanson at www.101cookbooks.com.

Tested by Joe Yonan.

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