CHILLED SOBA NOODLES AND EDAMAME WITH LEMON TAHINI DRESSING
Soba Noodles are made from 100% Buckwheat Flour, or blended with wheat and sometimes kamut. Use ones made with 100% Buckwheat flour for a wheat free meal. In this recipe you can set aside some noodles and dressing for the next day’s lunch. Add some crunchy seasonal vegetables and ENJOY
Wheat and Dairy Free
Serves 4
Ingredient List & Amounts:
DRESSING
3 Tbsp. tahini
1 Tbsp. Wheat Free Tamari soy sauce
2 Tbsp. lemon juice
1 Tbsp. fresh ginger root, grated
1 Tbsp. honey
Cayenne pepper to taste
NOODLES
8 oz. (225 g) soba noodles (look for 100% buckwheat)
2 cups (475 mL) shelled edamame (green soybeans), thawed if frozen
1 large carrot, thinly sliced
4 green onions, chopped
1 Tbsp. Gomashio
Instructions:
In a large pot with salted boiling water,
ADD soba noodles, STIRRING gently
COOK 3 minutes or until al dente
STIR IN soybeans and carrots
RETURN to boil and
COOK 2 – 4 minutes until tender, don’t over cook
DRAIN and PLACE in medium bowl to CHILL
While noodles are CHILLING
WHISK together all the dressing ingredients
POUR over chilled noodles and TOSS
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Not bad...
for the pasta lover, I think this may be on the right road to an alternative. i substituted agave syrup for honey just to make it more insulin friendly. it is a recipe that i will prepare again only when i have pasta lovers in my house. I think maybe it had a little to do with the unique (slightly bitter) taste of the soba noodles. Oh, and i think i will give it one more chance with some spelt soba noodles i saw at capers!