Green Tea Noodles With Edamame
February 9, 2012
A few weeks ago, I wrote about the flaxseed meatloaf from a new cookbook called FoodTrients. I am in love with this cookbook. The recipes are tasty, healthy and each photograph is more beautiful than the last. Though I’m not much of a noodle fan, this recipe intrigued me because it calls for soba noodles, a Japanese variety made from buckwheat flour. . . I think the tangy ginger dressing is what makes this dish. It’s so, so flavorful. And cooking the noodles in green tea gives them an antioxidant boost. I tripled the recipe for the dressing and used some of it as a marinade for grilled chicken which was also delightful. I doubled the noodle recipe, thinking I’d have leftovers for lunch tomorrow, but no dice. We practically licked the bowl clean!
Makes 2 servings
For the ginger dressing
1 tablespoon grated ginger
1 tablespoon soy sauce
1 tablespoon mirin (seasoned rice wine)
1 tablespoon sesame oil
Dash of pepper
For the noodles with edamame
2 cups brewed green tea
3 ounces soba noodles (ramen or udon noodles may be substituted)
1/4 cup ginger dressing (above)
1/2 cup shelled cooked edamame (available fresh or frozen in most supermarkets)
2 tablespoons chopped scallions
Black or white sesame seeds as garnish
1. Prepare the ginger dressing – combine all ingredients in a container with a tight-fitting lid and shake until well blended. Set aside.
2. Bring the green tea to a boil in a small stockpot. Add the soba noodles and cook 3 to 4 minutes, or according to package directions. Drain.
3. Put the noodles in a large bowl and toss with the dressing. Add the edamame and scallions. Serve in bowls, garnished with sesame seeds.
– From “Foodtrients: Age-Defying Recipes for a Sustainable Life” by Grace O.
Per serving: 260 calories, 12 grams protein, 30 grams carbohydrates, 2 grams sugar, 12 grams fat, 0 milligrams cholesterol, 613 milligrams sodium, 4 grams dietary fiber.