Orange Soba Noodles with Edamame Beans

IMG_0710 (1024x774)I have fallen in love with soba noodles.  They have a hearty, nutty flavour and are so versatile. The first recipe I published with soba noodles was Oodles of Soba Noodles with Snow Peas and Mushrooms.  That recipe introduced umeboshi paste as the additional salty, pungent flavour.  Today’s recipe has a citrus-soy dressing with a spicy bite.  I have adapted it from Orange Soba Noodles  from Delish.com. Edamame beans were added to boost up the protein and make it into a heartier dish.  I also substituted brown sugar for the white.  The packaged soba noodles I bought were larger than the original recipe suggested, so I doubled the ingredients for the dressing.  This doubling of the dressing worked out doubly great, because not only did it provide enough dressing for an immediate meal but when I stored the noodles in the dressing overnight, all the liquid was soaked up and the noodles were plump and even tastier the next day!

Preparing a meal in front of my sunny kitchen window makes my day.  Soba noodles, orange juice, soy sauce, brown sugar, rice vinegar, sesame oil, grated ginger, hot chili paste, and sliced scallions are all ready to start cooking.
IMG_0702 (818x1024)Frozen shelled edamame beans take only 2 minutes in boiling water to prepare.IMG_0703 (1024x732)

Cook the noodles in a pot of boiling water for about 7 minutes or until tender.  Rinse them immediately in cold water to cool them down and drain.

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Pour the orange juice into a small pot and boil it down for about 15 minutes until thickened and just starting to get syrupy.  Take the reduced juice off the heat and add the soy sauce, sugar, vinegar, sesame oil, ginger and the chili sauce.  Mix well and taste.  If you like it spicier, add more chili sauce. You should have about 1 1/3 cups of sauce.   Toss the sauce with the sliced scallions, noodles and edamame beans and ensure that every morsel is coated with the sauce.

Place a serving of the dressed noodles in a bowl and garnish with a handful of sesame seeds.

Keep the remaining noodles and sauce in a container overnight in the fridge.  The remaining dressing will soak into the noodles.  Makes them taste even better the next day.  Enjoy.

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Orange Soba Noodles with Edamame

300 grams (about 10 1/2 ounces) dried soba noodles
1 1/2 cups frozen shelled edamame beans
1 1/3 cups fresh orange juice
1/2 cup soy sauce
1/2 cup brown sugar
2 tbsp. rice vinegar
4 tbsp. sesame oil
2 tsp. hot chili paste (more or less, according to taste)
2 inch piece of ginger, grated
8 scallions, 1/2 inch pieces sliced on diagonal
sesame seeds and orange peel for garnish

Directions

  1. Bring a large pot of water to a boil. Add soba noodles and cook until just tender, 6 to 8 minutes; drain, rinse in cold water until cool, and drain again.
  2. Cook the edamame beans in boiling water for 2-3 minutes.  Take off heat and drain.
  3. In a small saucepan, bring orange juice to a boil. Reduce heat to medium and simmer gently until syrupy and reduced by half, about 15 minutes.
  4. Take off the heat and whisk together orange syrup, soy sauce, sugar, vinegar, sesame oil, chili paste and grated ginger; transfer to a large bowl. There should be about 1 1/3 cups of sauce.
  5. Add edamame beans, noodles and scallions; toss well.
  6. Serve at room temperature or chilled with a sprinkle of sesame seeds and a garnish of orange peel.
  7. Keep the remainder of the sauce with the dressed soba noodles and it will be absorbed for your next day’s meal.

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2 comments

  1. Frances harris · · Reply

    My kind of dish.

    1. My pleasure to share with you!

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