Ingredients with Measurements:
- 8 oz. Keiran Soumen noodles
- 1 cup frozen edamame
- 1/4 cup dried wakame seaweed
- 4 cups water
- 1 tbsp. soy sauce
- 1 tsp. sesame oil
- 1 tsp. rice vinegar
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 green onions, thinly sliced
Special equipment needed:
- Large pot
- Colander
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil.
2. Add the Keiran Soumen noodles to the boiling water and cook for 3-4 minutes, or until tender.
3. Drain the noodles in a colander and rinse with cold water to stop the cooking process. Set aside.
4. In the same pot, bring 2 cups of water to a boil.
5. Add the frozen edamame to the boiling water and cook for 2-3 minutes, or until tender.
6. Drain the edamame in a colander and rinse with cold water. Set aside.
7. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, salt, and black pepper.
8. In the pot, add the cooked noodles, cooked edamame, and dried wakame seaweed.
9. Pour the sauce over the noodles and toss to combine.
10. Heat the noodles over medium heat for 1-2 minutes, or until heated through.
11. Serve the Keiran Soumen with Edamame and Wakame in bowls, topped with sliced green onions.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 4g
Carbohydrates: 35g
Protein: 12g
Fiber: 4g
Sugar: 3g
Sodium: 450mg
Substitutions for ingredients:
- Keiran Soumen noodles can be substituted with soba noodles or udon noodles.
- Frozen edamame can be substituted with fresh edamame or shelled green peas.
- Dried wakame seaweed can be substituted with other types of seaweed, such as nori or kombu.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Green onions can be substituted with chives or scallions.
Variations:
- Add cooked shrimp or chicken for extra protein.
- Add sliced carrots, bell peppers, or mushrooms for extra vegetables.
- Add a dash of sriracha or chili flakes for extra spice.
Tips and tricks:
- Rinse the noodles and edamame with cold water after cooking to prevent them from sticking together.
- Use a whisk to combine the sauce ingredients thoroughly.
- Adjust the seasoning to taste by adding more salt, pepper, or vinegar as needed.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Keiran Soumen with Edamame and Wakame in bowls, garnished with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
Serve with a side of steamed rice or a salad.
Suggested side dishes:
Steamed rice or a mixed greens salad.
Troubleshooting advice:
- If the noodles are too sticky, rinse them with cold water and toss them with a little bit of sesame oil.
- If the edamame is too tough, cook it for a few more minutes until tender.
Food safety advice:
- Make sure to cook the noodles and edamame thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Keiran Soumen is a type of Japanese noodle made from wheat flour and egg. Edamame is a popular snack in Japan, made from immature soybeans. Wakame seaweed is commonly used in Japanese cuisine, and is known for its high nutritional value.
Flavor profiles:
This dish is savory, slightly sweet, and nutty, with a hint of umami from the soy sauce and wakame seaweed.
Serving suggestions:
Serve the Keiran Soumen with Edamame and Wakame as a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese