This was my first disaster (or near disaster) recipe! I salvaged it and turned it into an edamame and carrot salad, but originally it was supposed to be a soba noodle and edamame dish. But see, I didn’t have soba noodles, I had some other kind of noodle I’ve used in an Asian style soup before. Delicate, thin little noodles.
Those delicate, thin little noodles work great in soup, but boil them with edamame and they turn into MUSH. Clumping, mushy noodles. It was gross. I tossed the noodles and ended up with a nice edamame side dish, as follows.
1 bag frozen edamame (I buy 4-5 bags when I go to Trader Joe’s)
3 T. Soy Sauce
1 T. rice vinegar
1 T. sesame seed oil
1 T. water
3 T. sesame seeds – toasted
Prepare edamame as directed. Mix up the sauce in a bowl and whisk together before pouring over the edamame. Scrub the carrots before slicing and tossing into the salad. Toast the sesame seeds in a dry pan for a few minutes on the stove. It should make your kitchen smell wonderful. Toss seeds in and mix together. Serve with Asian Marinated Salmon.
Notes: I’d like to try this with soba noodles sometime. This as a salad was great though and made for some tasty left overs.
Servings: 5-6 servings