Currently, I am obsessed with Soba noodles. I think I eat them at least 4 times a week. Made from buckwheat, they are incredibly rich in antioxidants, contain all the essential amino acids and rich in magnesium. They are superb and filling and go with everything - tonight I had them with my delish Swedish meatballs. Last night I had them with Salmon skewers and tomorrow I will undoubtedly have them with something else.
But I'm still on my bean binge and also I wanted something 'raw' rather than cooked. In Australia, our summers can get real hot and slaving over a stove in the kitchen does not appeal at all. But when it's something quick and cool and delicious I am happy to spend 10 minutes in the kitchen. I wanted something sweet and crunchy with loads of flavour. Enter Soba noodle and edamame bean salad. Seriously, no more than 10 mins prep and cooking, and you're able to eat in no time. This is a vegetarian (actually vegan) dish packed with protein, magnesium, calcium and fibre.
Let's get cracking...
Ingredients - serves 4
1 pack organic Soba noodles
1-2 carrots thinly sliced batons (depending how 'carroty' you like it)
2 cups edamame beans removed from pod
3 tablespoons toasted sesame seeds (I toast them myself and add them to almost all my salads now).
2 tablespoons tamari
1 tablespoon rice wine vinegar
2 tablespoons sesame oil
2 teaspoons miso paste or powder
Luckily, soba noodles are even better the next day, so if there are any leftovers, it will still taste amazing the next day. I like always add chilli and a tiny bit of grated ginger for a little zing.