I've played around with this new recipe for the last couple of weeks, right after my oven broke. I had intended on testing it for a while, because we really enjoy the Ginger Hoisin Rice Noodles from TEV (scroll down to see a photo and click to enlarge), and I wanted to do something along those lines, but different.
This pic is from the second adaptation of these Sesame Lime Soba Noodles, which included edamame and sui choi. I have adapted the recipe three times now, and last night we had the final version, which was excellent. (even though the oven is fixed, I was intent on nailing this recipe!)
I omitted the edamame and sui choi, and included slivered snow peas instead. The snow peas added a slight sweet crunch that balanced the shitake flavor and texture. The sauce was delicious - a little sour/salty/sweet/spicy all at once. The dish also has black sesame seeds and green onions added in (and cilantro, for those that like it!). I used Sobaya Organic Kamut Soba Noodles (pink package in link), which we all adore. They are tender and cook beautifully every time we use them.
I really wanted to include the edamame, but frankly, I don't dig them. Neither does hubby or the kids. What's the hoopla with edamame?? I also don't like them in the most popular way of briefly cooking and salting. Just not that interesting/appetizing/exciting. There aren't many foods I don't like that much, but edamame appears to join the list with raw cauliflower and cabbage.
I don't dabble a lot in Asian cuisine, so maybe one day I'll try edamame in a way that changes my mind, but for now...
Edamame - not for this 'mom-may'!