Serves 4
This delectable recipe is a one-dish feast made with buckwheat soba and protein-rich edamame. Instead of spinach, you can substitute 1 to 2 cups of a cooked vegetable such as broccoli florets, sliced carrots, or cauliflower. The nutritious sauce made with cannellini beans and sesame butter, cloaks the noodles and vegetables with creamy goodness.
8 to 10 ounces soba noodles
1 1/2 cups fresh or frozen shelled edamame
8 ounces fresh baby spinach
2 teaspoons toasted sesame oil
1 tablespoon neutral vegetable oil or 1/4 cup water
1 small yellow onion, chopped
3 garlic cloves, chopped
1 cup cooked cannellini beans, rinsed and drained
1/4 cup sesame butter or almond butter
1 tablespoon wheat-free tamari
1 tablespoon lemon juice
Salt and ground black pepper
1 cup hot vegetable broth or water, or more if needed
2 tablespoons finely minced scallions
2 teaspoons black sesame seeds (optional)
Cook the soba noodles in a large pot of boiling water. When the water begins to boil, pour a cup of cold water into the pot. Bring it to a boil again, pour in another cup of cold water. Repeat 4 or 5 times. This will keep the water from boiling over and helps the noodles cook perfectly. After about 2 minutes of cooking, add the edamame to the noodles. Just before draining, stir in the spinach to wilt. Drain the cooked noodles and vegetables, rinse with cold water, drain again, and return to the pot. Add the sesame oil. Toss to combine.
While the noodles are cooking, heat the vegetable oil or water in a saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 minute. Add the beans, sesame butter, soy sauce, lemon juice, and salt and pepper to taste, and stir to blend the flavors. Transfer the mixture to a food processor or blender. Add the hot broth and half of the scallions. Puree until smooth and creamy.
Add the sauce to the pot containing the drained cooked noodles and vegetables. Toss gently to combine. Serve at room temperature sprinkled with the remaining scallions and sesame seeds, if using.