I absolutely love Edamame beans as they are not only delicious but they are full of protein, fibre and essential vitamins and minerals, including powerful antioxidant vitamins A and C. Imagine my delight when I saw Edamame noodles (made from nothing but this delightful legume) at the supermarket! After a hasty purchase, I returned home and instantly started to experiment with them – the result was rather good.
The flavour is lightly nutty and rather neutral, making them similar to other noodles but it’s the texture that is the real difference between conventional noodles and the bean varieties. Once cooked, they don’t absorb any extra liquid from the other ingredients as for example rice noodles would, leaving them wetter than usual. They also have a detectable ‘squeak’ on the teeth! These are textural differences but not down sides by any means. They are also far more filling due to them being so rich in both protein and carbs.
My enthusiasm for the humble soy bean has now branched off into a separate sphere and it’s thanks to these delicious and versatile noodles. A fresh and satisfying meal that takes no time at all to make and delivers this kind of nutritional payload is worth its weight in gold.
A big thumbs up from this foodie! 👍🏻
200g Organic Edamame noodles cooked according to packet instructions and drained
Put well-drained noodles into a large bowl and add:
1 whole avocado, de-stoned and roughly mashed
4 spring onions, chopped finely
2 kaffir lime leaves, stalks removed and very finely chopped
2 cm piece of fresh ginger, peeled and grated
20 sugar snap peas, each sliced into 4 pieces
1 large red chilli, finely sliced
1 tbsp black sesame seeds
2 handfuls roughly chopped fresh rocket
1 handful roughly chopped fresh coriander
1 tbsp runny honey
1 tsp fish sauce
1 1/2 tbsp Gluten free Tamari soy sauce
1 tsp rice wine vinegar
(add meat if desired)
Toss everything together taking care to coat the noodles thoroughly.
Serve and devour!