| Soba with
Green Soybeans and Sea Vegetables
Serves 4
These Japanese noodles are one of the best ways to introduce
people to a more whole grain pasta since they are tasty
and lighter than most others. Green soybeans (edamame)
add protein and the sea vegetables add minerals.
1 cup sea palm fronds or wakame, soaked in water for 15
to 20 minutes, then drained
8 ounces soba noodles
1 1/2 cups edamame (green soybeans)
1 carrot,
cut into thin strips
1-2 tablespoons tamari or Bragg's
liquid amino acids
2 teaspoons canola or other neutral
oil
2 teaspoons sesame oil
2 teaspoons brown rice or ume vinegar
2 cloves garlic or
2 tablespoons green garlic, minced
1-2 teaspoons Sucanat,
agave syrup or sugar
1-2 teaspoons minced fresh
ginger
1-2 green onions, chopped, both white and green
Toasted
sesame seeds, for garnish (optional)
Cook soba noodles according to package directions. Add
the sea vegetables during the last 5 minutes of cooking.
Two minutes later add the edamame and carrots to the boiling
noodles and seaweed. Drain well.
Combine the tamari or Bragg's, canola oil, sesame oil,
vinegar and Sucanat or agave syrup with the garlic and
ginger. Pour the dressing over the soba mixture. Stir in
the sea vegetables. Serve warm, at room temperature or
chilled. Garnish with sesame seeds, if desired. Add more
tamari if you think that the dish needs more salt.
Note: If you like your food
spicy, add ½ to 1 teaspoon
chili paste with garlic to the dressing ingredients. This
dish works well with other veggies too, such as broccoli,
asparagus, snow or sugar snap peas. You can top it with
cilantro (if you love it like I do).
© 2006 The Veggie Queen™
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