Here’s one of our favorites from Eric Gower, aka The Breakaway Cook, a San Anselmo chef and two-time presenter at Fresh Starts Chef Events. Check out all his ideas at www.breakawaycook.com.
Green Tea Soba with Edamame and Vegetables – Serves 4
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 cup cooked edamame
1 cup thinly sliced cauliflower florets
1 cup thinly sliced sweet peppers (several colors are nice)
½ cup roughly chopped shallots (or red onion)
1 tablespoon ground dried tomato
6 ounces (or so) green tea soba (cha soba, or matcha soba – found at Asian markets)
¼ cup (or more if you like) pickled ginger
Chopped sea salt
Freshly ground black peppercorns
Drizzle of apple (or other) vinegar
Several tablespoons roughly chopped Thai basil (or other herb)
1. Set a large pot of water to boil.
2. In a wok or large sauté pan, heat up the oil and butter over high heat, and then add the edamame, cauliflower, peppers, shallots, and dried tomato. Sauté for about 10 minutes, stirring and shaking often, or until everything gets soft and starts to lightly brown.
3. When the water comes to a rolling boil, add the soba noodles and cook until soft but not TOO soft, usually about 3 or 4 minutes. Don’t overcook.
4. Drain, rinse with cold water (don’t skip this important step–they get starchy and gummy if unrinsed) and drain again. Add to the vegetables, and very gently mix. Season generously with salt and pepper.
5. Add the pickled ginger and vinegar. Taste, and adjust for salt.
To serve: Set on warmed plates and top with the Thai basil.