Now the tough decision -- how to use them. One of our favorite weeknight dinners is a Japanese dish using green tea buckwheat soba noodles. This dish is heavy on the protein (using both edamame and tofu), and the green noodles look beautiful with our freshly picked edamame. The noodles are also surprisingly hearty, making for a very filling meal. We use fresh tofu, but packaged works just as well. For that matter, if you don't have any fresh edamame, frozen are fine. Make sure you select the beans that have already been removed from the pods.
Green Tea Buckwheat Soba Noodles
(Uji Cha Soba)
with Edamame and Tofu
(makes 2 entree portions)
7 oz (1 package) uji cha
green tea buckwheat soba noodles
2 Tbs Japanese soy sauce
1 Tbs Japanese rice vinegar
1 Tbs mirin
1 Tbs tahini
1 cup fresh edamame, removed from pods
10 oz fresh tofu or firm packaged tofu, cubed
3 Tbs sesame seeds
- Heat oven to 350. Place sesame seeds on sheet pan and toast in oven until fragrant and golden, about 3 minutes. Remove from oven and set aside to cool.
- Cook noodles in boiling water 3 to 4 minutes. Drain immediately in a collander and run under cold water to stop the cooking process.
- Heat peanut oil over medium high in a pan or wok. Fry tofu until golden brown, flip over and repeat. Remove from pan and place on paper towels to dry.
- Boil a pot of salted water. Add edamame and cook until tender. Our fresh edamame cooked in 3 minutes. If using frozen, it may take longer. Drain immediately in collander.
- Combine soy sauce, rice vinegar, mirin and tahini. Add to the noodles and mix well. Fold in the tofu and edamame. Spinkle with toasted sesame seeds. Serve hot or cold.