STREAMING NOW: The Delicious Miss Dahl

Spicy Almond Soba Noodles With Edamame

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From "Serving Yourself" by Joe Yonan, a new cookbook for cooking for one. Soba noodles are so good, and this is good at room temperature, so it's great for brown-bagging. Any leftovers will keep for up to three days in the fridge.”
READY IN:
30mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pot of salted water to a boil over medium-high heat, add the soba noodles and cook 6 to 8 minutes, or until barely tender. Use tongs to remove the noodles to a bowl, reserving the cooking water.
  2. Return pot to the boil. Add the edamame to the pot and cook until tender, about 5 minutes. Drain and add to the noodles.
  3. Toast the almonds in a small, dry skillet over medium heat, shaking frequently, until lightly browned and toasty, 2 to 3 minutes. Remove immediately to a plate and allow to cool. Coarsely chop.
  4. Combine the nut butter, vinegar, garlic and red pepper flakes in a small bowl. Add the hot water, stirring to mix well. If it seems too thick, add more hot water, a teaspoon at a time, until it has reached the right consistency. Add salt to taste and more vinegar and red pepper flakes if you want it tangier/spicier.
  5. Pour over the noodles, add the scallion, bell pepper, and chopped almonds, and toss well.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: