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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Buckwheat Soba & Edamame with Almond Butter Sauce Recipe

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This recipe for Buckwheat Soba & Edamame with Almond Butter Sauce is from Favorite Recipes from, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup raw almond butter
1 garlic clove, chopped
2 teaspoons minced fresh ginger
2 tablespoons Umami Sauce
½ teaspoon red pepper flakes, or to taste
1 tablespoon lime juice
1 tablespoon white miso paste
8 ounces 100% soba noodles
1 cup frozen shelled edamame, thawed
1 red bell pepper, cut into thin strips
1 carrot, shredded
3 scallions, chopped
1 tablespoon raw sesame seeds
Directions:
Directions:

1. In a blender or food processor, combine the almond butter, garlic, ginger, Umami Sauce, red pepper flakes, lime, miso, and ⅔ cup (160 ml) of water. Blend until smooth. Set aside.

2. Cook the soba according to the package directions, adding the edamame to cook with the soba noodles. Drain and run the noodles and edamame under cold water. Transfer to a serving bowl and add the bell pepper, carrot, and scallions. Stir the sauce into the noodles and vegetables, tossing gently to coat. Taste and adjust the seasonings, if needed. Sprinkle with the sesame seeds and serve at room temperature.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I like to serve this with crispy fried tofu on top, but you could add chicken or another protein as well.

 

 

 

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