Best Spicy Almond Soba Noodles With Edamame Recipes

EDAMAME AND SOBA NOODLE BOWL

Edamame and Soba Noodle Bowl image

Toothsome soba noodles are made from buckwheat flour. -Matthew Hass, Franklin, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 package (12 ounces) uncooked Japanese soba noodles or whole wheat spaghetti
2 tablespoons sesame oil
2 cups fresh small broccoli florets
1 medium onion, halved and thinly sliced
3 cups frozen shelled edamame, thawed
2 large carrots, cut into ribbons with a vegetable peeler
4 garlic cloves, minced
1 cup reduced-fat Asian toasted sesame salad dressing
1/4 teaspoon pepper
Sesame seeds, toasted, optional

Steps:

In a 6 qt. stockpot, cook noodles according to package directions; drain and return to pan., Meanwhile, in a large skillet, heat oil over medium heat. Add broccoli and onion; cook and stir until crisp-tender, 4-6 minutes. Add edamame and carrots; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add vegetable mixture, dressing and pepper to noodles; toss to combine. Sprinkle with sesame seeds if desired.

Nutrition Facts : Calories 414 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 867mg sodium, Carbohydrate 64g carbohydrate (12g sugars, Fiber 4g fiber), Protein 18g protein.

SOBA NOODLES WITH EDAMAME AND PEANUTS

Soba Noodles with Edamame and Peanuts image

Provided by Anne Burrell

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Kosher salt
8 to 9 ounces soba noodles (two-thirds of a 350g package)
1 teaspoon sesame oil
Peanut oil
2 cloves garlic, smashed and finely chopped
1-inch fresh ginger, peeled and finely grated
1/2 jalapeno, seeds removed and finely chopped
2 medium carrots, julienned (cut planks on a mandolin, then cut into strips)
1/4 pound shiitake mushrooms, stemmed and julienned
1 cup shelled edamame
3 scallions, white and green sliced on the bias
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/4 cup peanuts, coarsely chopped

Steps:

Bring a large pot of salted water to a boil. Toss in the soba and swish them around with a pair of tongs so they don't stick together. Cook the noodles until they are soft, 5 to 6 minutes. Strain through a colander and immediately rinse with cold water. Transfer to a bowl and toss with the sesame oil.
Coat a large straight-sided saute pan with peanut oil and toss in the garlic, ginger and jalapeno. Bring the pan to a medium heat and cook the garlic and ginger for 1 to 2 minutes. Toss in the carrots and 1/4 cup water and cook until the water has evaporated. Toss in the mushrooms and cook until the mushrooms have softened, 2 to 3 minutes. Sprinkle in the edamame and scallions.
Add the soy, rice wine vinegar and 2 tablespoons water. Toss in the cooked soba, stir to combine and cook until the noodles are hot and the water has evaporated.
Transfer to a serving dish and sprinkle with the peanuts.

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