Caribbean Recipes: Sesame Soba Noodle Bowl with Edamame

Sesame Soba Noodle Bowl with Edamame

Green mangoes have numerous health benefits and an abundance of nutrition. Green Mango salad is one of my favorite dishes and definitely a favorite in Cambodia. Recipe below, is from Lily’s Secret Garden Cooking Class, in Siem Reape. 

As the green mango recipe also calls for cabbage, I thought I would add a little trivia. February, the 2nd month of the year brings us George Washington’s Birthday, Valentine’s Day, and the shortest month of the year. February in old English, was called Solmonath (Mud month) or Kale-monath (Kale or cabbage month.)

 

GREEN MANGO SALAD
Preparation time: 15 minutes. Serves: 4 

Salad:
1 green mango
1 shallot, finely sliced
1 large carrot, peel and julienned
2 cups finely sliced green cabbage
1/3 cup mint leaves, torn and finely chopped
1 Tbsp. roasted sesame seeds
½ cup fresh coriander, roughly chopped
¼ cup unsalted roasted cashews or peanuts, roughly chopped
1/3 cup Vietnamese mint leaves or Basil, torn and finely chopped
Garnish: Curley Green Lettuce 

Salad Dressing:
1 small red chili, dressed, and minced
1 clove garlic, minced
2 Tbsp. fresh lime juice
2 tsp. honey
2 tsp. fish sauce
1 Tbsp. vegetable juice
Kosher salt

Cut the mango from the stone. Peel and discard the skin, then coarsely grate the flesh. Put in a large bowl and add shallots, carrot, cabbage, mint, Vietnamese mint, coriander, and sesame seeds; toss all together.  In a blender, purée the chili, garlic, lime juice, honey, fish sauce, and oil, until smooth. Pour over the grated mango mixture; toss and season with salt. Sprinkle with the cashews. Place garnish on plate, and Green Mango Salad on top.

Note: This salad should be fresh, crunchy, spicy, sour, and a little bit funky. Taste as you go and adjust to how you would like it!

Hint: The dressing maybe made the day before. Cover and refrigerate.

 

SESAME SOBA NOODLE BOWL WITH EDAMAME
By Chef Jen Augspurger on Yacht S/C STARFISH
Preparation time: 5 minutes. Cooking time: 15 minutes. Serves: 2 

6 oz. soba noodles
3 tsp. toasted sesame oil, divided
8 scallions, whites and part of the greens, minced
2 cups frozen shelled edamame beans, thawed and patted dry
2 Tbsp. toasted black sesame seeds
2 Tbsp. rice vinegar
2 Tbsp. soy sauce
1 Tbsp. toasted sesame oil
1 tsp. minced ginger
Garnish: Minced scallion greens

Cook soba noodles according to package. Drain and toss with 1 teaspoon sesame oil.  Over medium heat, add remaining 2 teaspoons sesame oil in a large pan. Add minced scallions, cooking for 3 to 4 minutes then add in the edamames. Cook, stirring occasionally, until edamames are hot and starting to char on a few pieces.

Whisk together the rice vinegar, soy sauce, sesame oil, and ginger. Pour over the noodles, followed by adding the toasted sesame seeds. Toss until everything is well coated and combined. Serve with extra soy sauce, sesame seeds, and minced scallion greens.

TIP: To toast sesame seeds, place in a dry skillet and cook over medium heat, stirring often, until sesame seeds are slightly fragrant, 3 to 4 minutes.

Capt. Jan Robinson
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email [email protected] Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK