Thursday, April 22, 2010

Spicy Cucumber Noodle Salad with Edamame

When I first moved back to North Carolina from Washington, DC, I originally moved to Winston-Salem. I could not find a job there -- hence how I ended up in Charlotte -- but my four months there were spent trying to make the best of a somewhat stressful situation (Robbie and I had not lived in the same town since college and then to be living with each other while I was unemployed and he was going through his first semester in law school was not as "Becky-home-ecky as I had imagined). We created our routine and lived happily (most of the time) within the confines of that routine. Part of our Saturday ritual was to eat lunch at the Carving Board. This delightful restaurant that specializes in special salads and sandwich combinations became a favorite -- especially its Spicy Asian Noodle Salad. As Robbie enters the exam period for his second semester of his second year, I figured it would be great to relive those first few months of living together by trying to recreate that favorite dish of his.
The original did not have edamame or cucumber but I thought it added a nice nutritional mix to the salad. The green onions were left out of his batch but you can guarantee I put them in mine.
This recipe also required me to explore my current hometown even more by visiting an Asian Market. Who knew there were such Manhattan-like places in the QC? I picked up most of the ingredients there although I imagine they are available at your local Harris Teeter. Albeit for twice as much and without the excitement of looking through dozens of jars to find the one whose Chinese characters were most likely to mean the same thing as the ingredients on the recipe list.

adapted from

8 ounces uncooked soba (buckwheat noodles)
1 cup frozen shelled edamame
1 cup diced English cucumber
1/4 cup thinly sliced green onions
1/4 cup reduced-fat mayonnaise
1 tablespoon rice vinegar
2 teaspoons white miso (soybean paste) -- Note, I got soybean paste but it was not white. I have no idea what that means or if that affects anything.
1 teaspoon low-sodium soy sauce
1 teaspoon chile paste with garlic (such as sambal oelek)
1 teaspoon dark sesame oil

Cook soba in boiling water 2 minutes; add edamame. Bring to a boil; cook 2 minutes. Drain; rinse with cold water. Drain; cool. Place soba mixture in a bowl. Add cucumber and onions. Combined mayonnaise with the remainder of ingredients; stir with a whisk. Pour over the soba mixture; toss well.


Whitney said...
This comment has been removed by the author.
Whitney said...

I can eat this dish!

I'll try it soon and let you know what I think.

MJ said...

I hope you like it! We always need to keep those glucose intolerant people in our minds as we cook. ;)