Soba noodle salad with edamame beans

Soba noodle salad with edamame beans

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
100g edamame (soy) beans in pods
100g sugar snap peas
4 spring onions
large handful coriander sprigs
1 red chilli
1 tablespoon sesame seeds
250g soba noodles
2 tablespoons toasted sesame oil
2 tablespoons light soy sauce
2 tablespoons mirin, (rice wine)
salt
maldon sea salt

Method

  1. Pod the edamame beans and de-string the sugar snap peas. Finely slice the spring onions and roughly chop enough coriander leaves to give you 2 tablespoons. Halve, deseed and finely chop the chilli.
  2. Lightly toast the sesame seeds in a dry frying pan over a medium heat, then tip onto a plate to cool.
  3. Bring a large saucepan of water to a rolling boil, add salt and the noodles and cook until tender, according to the packet instructions, usually 5–7 minutes. Skim off any scum that rises to the surface. If the water threatens to bubble over, add a splash of cold water and it will subside.
  4. Simmer the edamame beans in another saucepan of boiling salted water for 5 minutes, adding the sugar snaps 2 minutes before the end of the cooking time.
  5. Drain the noodles, edamame beans and sugar snaps and rinse with cold water to stop them cooking. Drain well again and transfer to a bowl.
  6. Stir through the sesame oil, soy sauce and mirin. Mix in the spring onions, chilli and coriander and season with sea salt. Sprinkle over the toasted sesame seeds to serve.

Note

  • Edamame are young soy beans in pods. Because they are young, they are soft and pliable and the pods can be lightly boiled and eaten whole, or the beans can be podded as in the recipe above. They are available both fresh and frozen.
Tags:
Leiths School of food and wine
cookery course
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