Spicy Almond Soba Noodles With Edamame Recipes

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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

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.

ASIAN NOODLES WITH EDAMAME



Asian Noodles With Edamame image

Make and share this Asian Noodles With Edamame recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup low sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
1 (8 7/8 ounce) package udon noodles, preferably brown rice
1 1/2 cups frozen shelled edamame
2 cups grated carrots
1 bunch watercress, coarsely chopped (6 oz.)
1 bunch green onion, chopped (about 1/2 cup)
2 tablespoons toasted sesame seeds

Steps:

  • To make Dressing: Whisk together soy sauce, vinegar, sesame oil and 2 Tbs. water in bowl. Set aside.
  • To make Noodles: Bring large pot of water to boil. Add noodles, and cook 5 minutes less than minimum recommended cooking time on package.
  • Add edamame and carrots, and continue cooking until noodles are tender. (If noodles cook in 5 minutes, add all ingredients at once.) Drain.
  • Return mixture to pot. Stir in watercress, green onions, sesame seeds and Dressing. Serve warm or at room temperature.

Nutrition Facts : Calories 507.7, Fat 17.4, SaturatedFat 2.3, Sodium 1755.2, Carbohydrate 68.2, Fiber 10.2, Sugar 3.5, Protein 22.8

SPICY ALMOND SOBA NOODLES WITH EDAMAME



SPICY ALMOND SOBA NOODLES WITH EDAMAME image

Categories     Pasta     Side     Vegetarian

Number Of Ingredients 10

2 oz. dried soba noodles
1/2 cup shelled edamame (fresh or frozen)
1 Tbs. sliced raw almonds
1 Tbs. almond butter (or substitute peanut or other nut butter)
2 tsp. unseasoned rice vinegar, or more to taste
1 clove garlic, crushed and finely chopped
1/4 tsp. red pepper flakes, plus more to taste
Kosher or sea salt
1 scallion, white and green parts, thinly sliced
1/2 red bell pepper, stemmed, seeded, and thinly sliced

Steps:

  • 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 they are 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 until tender, about 5 minutes. Drain and add to the noodles. Meanwhile, toast the almonds in a small, dry skillet over medium-high heat, shaking the pan frequently, until lightly browned and smelling toasty, 2 to 3 minutes. Be careful not to let them burn. Immediately transfer to a plate to cool. When they have cooled, coarsely chop them. To make the dressing, combine the almond butter, vinegar, garlic, and red pepper flakes in a small bowl. Add 2 Tbs. hot water, stirring to mix well. If the dressing seems too thick, add more hot water, a teaspoon at a time, until it has reached the consistency you want. Add salt to taste; add more vinegar if you want the sauce tangier, and more red pepper flakes if you'd like it spicier. Add the dressing to the noodles and edamame, along with the scallion, bell pepper, and chopped almonds. Toss to combine, adding more water if necessary, and eat.

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