This is a quick and easy hot-weather lunch or dinner that’s even easier than zaru-soba.
There’s not much more to it than making noodles and mixing the sauce that goes over them.
The edamame (eh-duh-mah-may) are equally easy to make, just boil them in salted water for a few minutes and rinse with cold water. You can serve them at room temperature or chilled. In case you’re wondering, yes, edamame are, in fact, immature soybeans. They’re eaten easiest by pinching the casing over each bean toward the inside of the curve—the bean will easily slide into your mouth.
You can find soba noodles at most Asian markets. Same with edamame—but in the freezer section.
What you’ll need
- 2 bundles of soba noodles (this is typically 2 servings, depending on the brand)
- 5 – 7 oz. frozen edamame
- 1T sesame oil (toasted or not)
- 1T mirin
- 1T rice vinegar
- 1T soy sauce
- 1 green onion, thinly sliced
- Partial sheet of nori, cut into short, narrow strips
What to do
You can cook the edamame up to a couple of days ahead of time and store them in the refrigerator. If cooking with the noodles, get two pots of water boiling and add a bit of salt to each. Boil the noodles, per the directions on the package (typically 4 – 7 minutes) and the edamame in the other pot for 5 – 10 minutes, or until tender.
Drain the noodles into a colander and rinse them liberally with cold water. Let them drain and divide them into 2 serving bowls. Drain the edamame into a colander and rinse with lots of cold water. Drain and put them into a serving bowl.
Mix the oil, mirin, rice vinegar and soy sauce in a small bowl and pour over the noodles in equal measure. With a pair of tongs, gently toss the noodles until they’re covered in the sauce. Top with the green onions and nori before serving with the edamame.
This is a quick and easy hot-weather lunch or dinner that’s even easier than zaru-soba.
There’s not much more to it than making noodles and mixing the sauce that goes over them.
The edamame (eh-duh-mah-may) are equally easy to make, just boil them for a few minutes and rinse with cold water. You can serve them at room temperature or chilled. In case you’re wondering, yes, edamame are, in fact, immature soybeans. They’re eaten easiest by pinching the casing over each bean toward the inside of the curve—the bean will easily slide into your mouth.
You can find soba noodles at most Asian markets. Same with edamame—but in the freezer section.
What you’ll need
- 2 bundles of soba noodles (this is typically 2 servings, depending on the brand)
- 5 – 7 oz. frozen edamame
- 1T sesame oil (toasted or not)
- 1T mirin
- 1T rice vinegar
- 1T soy sauce
- 1 green onion, thinly sliced
- Partial sheet of nori, cut into short, narrow strips
What to do
You can cook the edamame up to a couple of days ahead of time and store them in the refrigerator. If cooking with the noodles, get two pots of water boiling and add a bit of salt to each. Boil the noodles, per the directions on the package (typically 4 – 7 minutes) and the edamame in the other pot for 5 – 10 minutes, or until tender.
Drain the noodles into a colander and rinse them liberally with cold water. Let them drain and divide them into 2 serving bowls. Drain the edamame into a colander and rinse with lots of cold water. Drain and put them into a serving bowl.
Mix the oil, mirin, rice vinegar and soy sauce in a small bowl and pour over the noodles in equal measure. With a pair of tongs, gently toss the noodles until they’re covered in the sauce. Top with the green onions and nori before serving with the edamame.
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