Spicy Almond Soba Noodles With Edamame |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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From Serving Yourself by Joe Yonan, a new cookbook for cooking for one. Soba noodles are so good, and this is good at room temperature, so it's great for brown-bagging. Any leftovers will keep for up to three days in the fridge. Ingredients:
2 ounces dried soba noodles |
1/2 cup shelled edamame |
1 tablespoon sliced raw almonds |
1 tablespoon almond butter (or any nut butter) |
2 teaspoons rice vinegar (to taste) |
1 garlic clove, finely chopped |
1/4 teaspoon red pepper flakes (to taste) |
2 tablespoons hot water, more if needed |
kosher salt or sea salt |
1 scallion, thinly sliced (white and green parts) |
1/2 red bell pepper, stemmed seeded and thinly sliced |
Directions:
1. Bring a large pot of salted water to a boil over medium-high heat, add the soba noodles and cook 6 to 8 minutes, or until barely tender. Use tongs to remove the noodles to a bowl, reserving the cooking water.
2. Return pot to the boil. Add the edamame to the pot and cook until tender, about 5 minutes. Drain and add to the noodles.
3. Toast the almonds in a small, dry skillet over medium heat, shaking frequently, until lightly browned and toasty, 2 to 3 minutes. Remove immediately to a plate and allow to cool. Coarsely chop.
4. Combine the nut butter, vinegar, garlic and red pepper flakes in a small bowl. Add the hot water, stirring to mix well. If it seems too thick, add more hot water, a teaspoon at a time, until it has reached the right consistency. Add salt to taste and more vinegar and red pepper flakes if you want it tangier/spicier.
5. Pour over the noodles, add the scallion, bell pepper, and chopped almonds, and toss well.
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