Lovely cold soba tossed lightly with a gently spicy sesame sauce, topped with edamame and flaked albacore tuna, and garnished with fried garlic; When served with additional chile garlic sauce, sesame oil, fried garlic and a bowl of pickled ginger we are talking about a serious treat. This takes under 10 minutes, making it a perfect heat-beating main dish!
2 portions of dry soba (buckwheat noodles)
1 pound of frozen shelled edamame, thawed
3 tablespoons toasted sesame oil
1 1/2 tablespoons chile garlic sauce
1 tablespoon soy sauce
a splash (about 1/2 teaspoons, more or less) fish sauce
1 can albacore tuna, drained
Optional for serving:
fried garlic bits (*see notes)
additional chile garlic sauce
To Cook the Noodles and Edamame:
Bring a gallon of water to a boil in a large pot over high heat.
Add 2 teaspoons of salt and the edamame to the water.
Boil for one minute before adding the soba.
Stir frequently, boiling for 2 minutes less than specified on the package of noodles.
Test a noodle. If it is cooked through with a little body left to it, drain right away.
Immediately rinse the noodles and edamame well with cold water to stop the cooking. The edamame will mostly fall to the bottom of the colander.
Let the noodles drain while you make the sauce.
To Make the Sauce and Dress the Noodles:
Add the sesame oil, chile garlic sauce, soy sauce and fish sauce to a large mixing bowl. Whisk until smooth.
Use your hands to lift the noodles into the mixing bowl, leaving most of the edamame in the colander.
Toss the noodles in the sauce, using hands or tongs, to coat evenly.
Transfer the noodles to your platter or bowl.
Chill, covered, for at least 30 minutes.
Scatter the edamame and then the tuna over the noodles.
Serve with bowls of fried garlic, pickled ginger and additional chile sauce as optional toppings.
*Fried Garlic is available at some grocery stores, most Asian food markets and via mail order. If you can't find it, you can simply fry minced garlic in a little neutral oil, such as canola or peanut oil until golden brown and drain on paper towels before serving.
This recipe scales up and down easily depending on how many you wish to serve. Just count on cooking one "bunch" of noodles (soba is usually sold with individual portions wrapped inside the main package) per adult or half a "bunch" per child. Likewise, count on using half of- or an entire five-ounce can of albacore tuna, drained, per adult and half a can per child, depending on appetite. Adjust the quantity of sauce accordingly.
Recipe by Foodie With Family at http://www.foodiewithfamily.com/2011/06/17/cold-tuna-and-edamame-soba-frugal-dinners/