Soba with Green Soybeans and Sea Vegetables
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™