For those of you who have been reading this blog from the beginning, will know that I have had an aversion to noodles simply because of those 'artificial flavoured noodles in a pot'. These potted noodles only entered my parents home in my teen years, when one of my brothers suddenly took a liking to them. Well I promised, I'd try proper noodles at some time in my life and here it is - Soba noodles, the first of many noodle variations.
To my soba noodles I added some fresh carrots and edamame beans. Fresh edamame beans still in their pods were introduced to the British public a couple of years ago as the next superfood full of nutritional qualities. The edamame bean was hailed as an amazing green bean to have virtually all the health benefits of meat. I have read that some farmers in Kent, U.K are growing edamame beans, but I have to admit I haven't seen them in supermarket yet. For this recipe, I've used frozen edamame beans. Edamame beans look very similar to the broad bean, but taste is completely different - much more nuttier and creamier.
Presto Pasta Nights #220. PPN was founded by Ruth Daniels of Once Upon a Feast and each Friday night a different host posts a roundup of pasta dishes submitted by bloggers from around the world. This week PPN is being hosted by Ruth.
Sesame Soba Noodles with edamame beans
Serves 3 - 4
Soba noodles to serve 3 - 4 people
4 tablespoons tahini paste
3 - 4 cloves garlic, crushed
3 tablespoons tamari or other soy sauce
2 tablespoon toasted sesame oil
100ml - 150ml water, as required
1 tablespoon peanut oil
1 large carrot, cut into small matchsticks
75g - 100g frozen edamame beans (or peas), defrosted
1 tablespoon sesame seeds, toasted
Cook the soba noodles according to packet instructions.
In a blender, process the tahini, garlic, tamari, 1 tablespoon sesame oil and enough water to obtain a smooth, sauce like consistency. Transfer to a small saucepan and heat over low heat, stirring until warm. Keep the sauce warm
Heat the peanut oil in a medium pan over high heat. Add the carrot matchsticks and stir fry for a couple of minutes, then add in the edamame beans (or peas) and stir fry until hot, about 1 minute. Reduce the heat to low and keep the vegetables warm.
When the soba noodles are cooked, drain and place in large serving bowl. Drizzle on the remaining 1 tablespoon sesame oil and toss to coat evenly. Add the vegetables and sauce and toss to combine. Sprinkle with sesame seeds and serve immediately. Adapted from Vegan Planet by Robin Robertson.