Photo updated May 2012
We are meat eaters here in our house. Pretty much every meal has some sort of meat in it, and we rarely eat vegetarian. I love vegetables, but somehow, I never really feel like it’s really a meal without meat. But I’ve been trying to throw in a vegetarian entree every once in awhile, not only to mix things up a bit, but because it’s usually cheaper, and really – lots of vegetarian meals are pretty good for you.
I was immediately drawn to this recipe when I first saw it. I love Asian flavors, and my husband is a total wasabi addict. It’s so funny, because he can’t take the spice from chilies, but he could eat tons of wasabi! I’m almost the opposite – I’m a lot more sensitive to wasabi than I am to chilies.
This salad was so good. In fact, I actually made it about 3 months ago, and I still think about it. (I think it’s time to make it again!!) The vegetables go perfectly with the Asian flavors, and the wasabi gives it a nice kick. In fact, if you are sensitive to wasabi, you might even want to cut back on it just a bit – there were many times I felt my nose burn if I breathed in while I was eating this!
This is one that would make the vegetarians and meat eaters both happy!
Photo updated May 2012
The perfect vegetarian entree for wasabi lovers, this salad is packed full of steamed vegetables, Japanese noodles and a soy-wasabi dressing.
Ingredients
- 1 garlic clove, minced
- 6 ounces Japanese curly noodles (chucka soba), uncooked
- 1 cup frozen shelled edamame
- 4 ounces snow peas, trimmed and halved crosswise (about 1 1/2 cups)
- 4 ounces 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
Instructions
- Prepare garlic; let stand 10 minutes.
- Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain well.
- Steam edamame, peas, and carrots 4 minutes or until crisp-tender. Drain and plunge vegetables into ice water; drain.
- Combine garlic, vinegar, soy sauce, oil, and wasabi in a large bowl; stir with a whisk. Add pasta, vegetable mixture, and radishes; toss gently to coat. Serve immediately.
- -------------------
- From Cooking Light July 2008
It looks beautiful on the plate! What a pretty recipe. It always makes me feel so good after I eat something like that. Healthy and beautiful!
Nice vegetarian dish! I love meat, but never it any during the week…
Cheers,
Rosa
It sounds great but I'd definitely have to cut back on the wasabi!
Love soba noodles and edamame. This has to be a perfect recipe for me! Light on the wasabi though.
I love Asian salads, too, but I usually lay off the wasabi because I can't take it hardly at all!
Mmm … soba! I enjoy just about every asian inspired noodle salad, and this one fits the bill. I love that sliced radish in there.
This looks awesome and simple! I'm sure I'd love it. I can take the heat of wasabi but not so much chilies too! I think because with wasabi it hits you then it's gone. With chilies it lasts and lasts and burns forever.
How are you? Your blog has not been showing up as being updated in my reader
but I just decided to click through and what do you know, your blog is alive and well.
I really like soba noodles, but I haven't tried the curly kind. Yum!
This is pretty good! Although I added too much garlic.
Wasabi does have a good kick. This is such a beautiful dish! Lovely photo.
You reminded me I have to get to the market and buy some soy beans, we love them, and it took me a while to get the hang of vegetarian twice a week sometimes a soup only seasoned with meat broth worked…
This looks delicious! I have been experimenting with these noodles and cannot wait to try this!