Wednesday, May 18, 2011
Summer Soba Noodles
8 oz. soba noodles
1 cup frozen shelled edamame, thawed
1 cup shredded carrots
2 Tbsp sesame seeds
1/4 cup peanut butter
2 Tbsp light mayonnaise
2 Tbsp reduced-sodium soy sauce
2 Tbsp canola oil
2 Tbsp hot water
1 Tbsp rice vinegar
1 Tbsp toasted sesame oil
2 tsp honey
1 1-inch piece fresh ginger, peeled and chopped
1 clove garlic, peeled and quartered
1. Cook noodles according to package directions, about 8 minutes or until tender. Drain and rinse with cold water; drain again.
2. In a large bowl, toss the noodles with edamame, carrots, and sesame seeds; set aside.
3. Mix peanut butter, mayonnaise, soy sauce, canola oil, hot water, vinegar, sesame oil, honey, ginger, and garlic in a covered blender or food processor until smooth. Toss into noodle mixture. Makes 6 servings.
Notes: This recipe is from the June 2011 issue of Parents magazine. The edamame and soba noodles aren't common ingredients for us, so it was a nice change. The flavor was good but not as strong as might be expected. Toasted sesame oil is pretty expensive so Brittany replaced it with another cooking oil.