Weekly Winner:  My Soba Story Continues 

Apparently I have found myself with a bit of a soba obsession. Last week it was the Pad Thai Salad and this week it’s this tasty Soba-Edamame Noodle Bowl.  I guess it’s a sure sign that spring has sprung and my desire for lighter, healthier lunches has taken hold.

Perhaps another reason I find myself gravitating towards these dishes is because there just seems to be something rebellious and decadent about eating cold noodles.  That’s like sneaking into the fridge and swiping some of last night’s pasta straight out of the Tupperware (not that I’ve ever done that!!!). This, however is a civilized way to have cold noodles. And the addition of all the veggies makes it guilt-free whether it’s eaten out of a bowl at the dining room table, or nabbed from a storage container out of the fridge.

The recipe for Soba-Edamame Noodle Bowl comes from Cooking Light. Besides being super easy to make, incredibly delicious to eat, and stupidly healthy for you – it’s also delightfully beautiful to look at.  I mean seriously, check out all those colors!  How can you see something that vibrant and colorful and not want to eat it?

Soba-Edamame Noodle Bowl

Ingredients:

1 cup frozen shelled edamame

6 ounces uncooked soba noodles

1 cup thinly vertically sliced snow peas

2 tablespoons dark sesame oil

2 tablespoons rice vinegar

1 tablespoon lower-sodium soy sauce or tamari

1 tablespoon yellow miso

1 1/2 teaspoons brown sugar

1 1/2 teaspoons grated peeled fresh ginger

1/4 teaspoon kosher salt

2 cups very thinly sliced red cabbage

2/3 cup thinly sliced green onions

2 large carrots, peeled and shaved into ribbons

Procedure:

1. Bring a large saucepan of water to a boil. Add edamame and soba noodles; cook 2 minutes. Add snow peas; cook 1 minute or until noodles are tender. Drain; rinse noodle mixture well with cold water. Drain.

2. Combine oil and next 6 ingredients (through salt) in a large bowl. Add noodle mixture, cabbage, onions, and carrots; toss gently to combine.

Weekly winner:  Cool, Crunchy, Curried, Kohlrabi … Noodles

I think I’ve mentioned before that I’m a sucker for a good peanut sauce. I love it on anything, but particularly on noodles.  And these are cold noodles which made them the perfect side dish to grilled pork chops – no added heat in the kitchen!

I’ve only recently discovered kohlrabi and I’m definitely hooked!  I’m not even sure if there are any recipes that call for it cooked as I’ve only tried it raw and love it.   Crunchy and clean tasting – like broccoli’s sweeter sister.  Add to that the creaminess of the edamame and the crispness of the red pepper which all just mixes beautifully with the heat of the green curry paste and luscious-ness of the peanut butter.  Have I waxed poetically enough about this dish???  Probably.  The only thing I’ve changed in this recipe is that it called for whole wheat spaghetti. Yeah, that’s not going to happen…. not in this kitchen.

The recipe comes from Eating Well Magazine and if you make this, you will definitely be eating well. Very Well.

Thai Peanut Curry Noodles

Ingredients:

8 ounces spaghetti

1/2 cup smooth peanut butter

1 small shallot, minced

2 tablespoons Thai green, red or yellow curry paste

1 tablespoon minced fresh ginger

1 tablespoon reduced-sodium soy sauce

2 teaspoons toasted sesame oil

1/4 teaspoon salt

1/2 cup frozen edamame (thawed)

1 medium red bell pepper, cut into matchsticks

1 cup matchstick-cut peeled kohlrabi

Preparation:

Bring a large saucepan of water to a boil. Add spaghetti and cook according to package directions. Reserve 1/4 cup of the water, then drain the pasta and rinse well with cold water.

Whisk the reserved pasta water, peanut butter, shallot, curry paste, ginger, soy sauce, oil and salt in a large bowl. Add the pasta, edamame, bell pepper and kohlrabi; toss well to coat.