When we got home, a little hungry - I decided to put together a noodle salad style dish. I've been seeing raw rainbow salads appearing both in cookbooks and on blogosphere. Many of these rainbow salads are made with shredded purple cabbage and grated carrot, a bit like a sesame seed coleslaw really, but without the mayonnaise dressing.
I decided to make something along the same lines, but wanted to incorporate these Geo edamame beans and some black soba noodles.
I've had black soba noodles once before, thanks to a vegan food swap when the lovely Claire who blogs over at Great Vegan Expectations sent me some. I never got round to posting the recipe on my blog, so this new one is dedicated to the lovely Claire.Its not much of a recipe, but here are the ingredients for you to play with and adapt to taste.
Serves 4 - 6 depending on how much you put on your plate
A couple of large carrots, grated
Quarter of a large red cabbages, finely sliced
1 packet of soba noodles, cooked according to packet instructions
250g edamame beans, cooked from frozen or from a can
2 teaspoons of black and white sesame seeds, toasted for garnish
Optional: fresh chive, sliced for garnish
For the Black Noodle Salad and Edamame Beans
In a large bowl, with your hands mix the grated vegetables so well combined, then mix in the cooked soba noodles along with the edamame beans.
Transfer to a large plate, then scatter over the toasted sesame seeds and chives.
Finally generously drizzle over the miso dressing. Tuck in. Eat warm or cold.
For the miso dressing
4 tablespoons miso paste
2 tablespoon rice vinegar
2 teaspoon maple syrup
2 tablespoon tahini sauce
Blend all the dressing ingredients in a food processor.
Inspired by this recipe