As I mentioned earlier, I forgot to get a few things when I went grocery shopping last, so if you are wondering why radishes are in my recipe and not in my pictures, that's why. I had every intention of using them! Otherwise, I made slight adjustments to the original (due to an allergy to peas and rice--including rice vinegar) and figured you may want to try my version too!
1 pkg (250g) buckwheat noodles (be careful! If you have rice or wheat allergies, not all buckwheat or soba noodles are 100% buckwheat)
1 cup frozen shelled edamame (I used more than that because I had more, but don't, keep it to 1 cup!)
4 carrots, julienned
1 garlic clove, minced
3 tablespoons white wine vinegar
3 tablespoons wheat free tamari soy sauce
1 tablespoon sesame oil
1 tablespoon prepared wasabi paste (I have wasabi powder, which is mixed with water to make a paste)
1/2 cup thinly sliced radishes
2 stalks celery, thinly sliced
1. Prepare the vinaigrette by combining the garlic, vinegar, oil and paste.
2. Cook pasta according to package directions. Drain and rinse under cold water.
3. Steam edamame and carrots 4 minutes or until crisp-tender.
4. Toss everything together. Serve immediately, or until you have wasted enough time and camera battery life taking pictures of your meal. Enjoy!
A quick note on leftovers: the excess vinaigrette is completely soaked up overnight and without a top up of more vinaigrette or at least a little bit of tamari soy sauce, your leftovers might taste surprisingly bland. But once you add a little more vinagrette, your dish returns to it's freshly-cooked flavour.
|This isn't the end, wasabi. We will see one another again soon, I am sure of it!!!|