Classic Japanese flavours come together to create a quick and easy noodle dish that you can have on the table in no time. Made from fermented rice, mirin is a sweet-tasting seasoning that works well in dressings and sauces. It’s a worthwhile addition to a pantry collection. Shrimp, salmon, or chicken can also be added to this noodle bowl. If preparing ahead of time, be sure not to toss the sauce with the noodles until just before serving.
6 oz (170 g) soba noodles
1 cup (250 mL) frozen organic shelled edamame
1 tsp (5 mL) grapeseed oil or peanut oil
2 cups (500 mL) sliced shiitake mushrooms
2 medium carrots, sliced into matchsticks
1 small daikon radish, thinly sliced
3 green onions, thinly sliced
2 Tbsp (30 mL) rice vinegar
1 Tbsp (15 mL) white or yellow miso
1 Tbsp (15 mL) mirin (optional)
1 Tbsp (15 mL) tamari or low-sodium soy sauce
1 Tbsp (15 mL) sesame oil
1 1/2 tsp (7 mL) wasabi paste
2 nori sheets, roughly torn
Prepare soba noodles according to package directions. During the last 4 minutes of cooking, add edamame to pot of boiling water. Drain and rinse well.
Heat oil in small skillet over medium heat. Add mushrooms to skillet and cook just until softened, about 2 minutes. Set aside.
In large bowl, toss together soba noodles, edamame, carrot, daikon, and green onion.
To make dressing, in small bowl, whisk together rice vinegar, miso, mirin (if using), tamari or soy sauce, sesame oil, and wasabi paste. Taste and add additional wasabi if you want more kick.
Toss noodle mixture with dressing. Divide noodles among serving bowls and top with mushrooms and pieces of nori.
Each serving contains: 354 calories; 18 g protein; 10 g total fat (1 g sat. fat, 0 g trans fat); 51 g total carbohydrates (6 g sugars, 7 g fibre); 370 mg sodium
Source: "Oodles of Noodles", alive #377, March 2014
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
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A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.