Let me pass on this recipe before I have to run off again – I swear my days have less minutes in them lately. Whatever happened to the lazy days of summer? All I’ve been doing this week is driving around town and perspiring a lot. Well, okay, I did sit by the pool a couple times last week.
This is a great recipe based on one from Cooking Light, perfect when you crave cool, crunchy, vegetable-ly food and you don’t feel like cooking much of anything.
Spicy Cucumber Noodle Salad with Edamame
makes 4 – 6 servings
8 ounces uncooked soba (buckwheat noodles)
1 cup frozen shelled edamame (green soybeans)
1 cup diced English cucumber
1/4 cup sliced green onions
1/4 cup reduced fat mayonnaise
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
2 tablespoons white miso (soybean paste)
1 teaspoon soy sauce (low-sodium, if you prefer)
1 teaspoon Asian chile paste with garlic
1 teaspoon toasted sesame oil
1 cup thinly sliced red bell pepper
1. Cook noodles in boiling salted water 2 minutes; add edamame. Bring to a boil and cook 2 more minutes. Drain and rinse with cold water. Drain and set aside to cool. Dump noodles into a large bowl and toss with the cucumber and onions.
2. Whisk mayonnaise, vinegar, lime juice, miso, soy sauce, chile paste and sesame oil in a medium bowl. Pour dressing over the noodles; add bell pepper and toss well to combine.
The salad will keep, chilled, up to 2 days.