Dale Berning Sawa said “the combination of lemon juice and soy gives it a wonderfully satisfying ponzu kick”, and because of all the delicious Japanese flavours in here, I love to eat it with soba noodles!
This dish is full of protein from the edamame and the almonds, and also vegan and gluten-free!
It’s really quick and easy to make, and as this dish is best eaten cold (soba noodles are usually served cold in Japan), it also makes a perfect packed lunch!
All you need to do is cook the soba noodles and blend together some ingredients for the pesto and you’re done!
I like to use these Clearspring soba noodles (they’re made from 100% buckwheat and gluten-free), which you can find in most supermarkets.
You can find edamame in the frozen aisles of most supermarkets.
This edamame pesto would also go really well with a salmon fillet, or with poached eggs or you could use it as a dip for crackers! The possibilities are endless!
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 2 portions soba noodles (ensure gluten-free if necessary)
- 2 handfuls edamame
- 2 tablespoons lemon juice (or yuzu juice or ume-shiso seasoning)
- 1 clove of garlic
- A generous glug of olive oil
- 1 handful (roasted) almonds
- 3 tablespoons soy sauce (or tamari if gluten-free)
- Splash of water
- Optional: ¼ teaspoon wasabi
- Nori seaweed, cut into thin strips
- 1 spring onion, thinly sliced
- 1 tablespoon (black) sesame seeds
- Cook the soba according to instructions on packet
- Drain and rinse with cold water
- Boil the edamame according to instructions on the packet
- Add it to a blender with all the other ingredients and whizz until smooth
- Mix with the soba noodles
- Add desired toppings and serve