Soba Recipe!

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I made a new recipe last night. I saw this one in Cooking Light --my new favorite foodie magazine-- and had to try it.

It was yummy! Even my little girl loved it. Well, except for the radishes. So I ate them for her.

It has edamame (those little green soy beans I talked about before) in it and soba noodles which are Japanese buckwheat noodles. I found them at my health food store in town, but I'm sure it would have been just as good if I had used angel hair pasta.

Oh, and although this recipe is meatless, I did add some cooked shrimp in at the end to appease my "meat" eating hubby.

Soba Salad with Soy-Wasabi Vinaigrette
from Cooking Light

Yield
4 servings (serving size: about 1 1/2 cups)
Ingredients

1 garlic clove, minced
6 ounces Japanese curly noodles (chucka soba), uncooked
1 cup frozen shelled edamame (green soybeans)
4 ounces snow peas, trimmed and halved crosswise (about 1 1/2 cups)
4 ounces whole baby carrots, quartered lengthwise
3 tablespoons rice vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon prepared wasabi paste
1/2 cup thinly sliced radishes

1/2 lb cooked shrimp
Preparation
1. Prepare garlic; let stand 10 minutes.
2. Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain well.
3. Steam edamame, peas, and carrots 4 minutes or until crisp-tender. Drain and plunge vegetables into ice water; drain.
4. Combine garlic, vinegar, soy sauce, oil, and wasabi in a large bowl; stir with a whisk. Add pasta, vegetable mixture, and radishes and shrimp; toss gently to coat.

Serve immediately.