One of my favorite vegetarian meals – buckwheat noodles, edamame, and sesame seeds tossed in a sweet, salty, and tangy sauce. One of the best things about this dish is that it requires less then 10 minutes of preparation, if you buy the edamame already shelled, and only about 5 minutes of cook time.
- 2 cups shelled Edamame
- 1 tsp Ginger Paste (or a few slices of fresh ginger that you will have to later remove)
- 1 tbsp Sesame Oil
- 4 servings of Soba (buckwheat) stir-fry noodles
- 2 grated Carrots (I used a purple one for color)
- 4 sliced Scallions
- 2 tbsp Sesame Seeds
- 1/4 cup Soy Sauce
- 1/4 cup Hoisin Sauce
- 1/2-3/4 cup Water
- 2 tsp Cornstarch
- squeeze of fresh Lemon Juice
- Salt for Seasoning
- Heat up the sesame oil in the bottom of your wok.
- Once evenly heated, add the edamame to the wok. If you are using fresh ginger you should add it now.
- Cook the edamame for a minute of two.
- Meanwhile, whisk together your sauces, ginger paste, squeeze of lemon juice, and cornstarch.
- Whisk in the water.
- Pour your liquids into the wok.
- When the sauce begins to thicken add the soba noodles, carrots, scallions, and sesame seeds.
- Cook for another couple of minutes while gently tossing the ingredients in the wok so that they cook evenly.
- Taste test, and season with salt if needed.