Spring Soba Noodle And Edamame Salad

One of the trickiest allergies that I, as a chef work with on a daily basis is an allergy to soy and products that contain soy lecithin.  I would like to take a brief moment to speak on why soy is so widely used in The United States starting with the fact that it is inexpensive and plentiful here and in many countries globally. Because soy is so versatile, it is commonly grown. You can notice the versatility of soy just by understanding how many thousands of products use soy. Isolated soy proteins are used to bring together oil, fats and water creating a longer moistness and stability in products keeping them from growing stale quickly. 

Soy products like edamame and tofu can be controversial but so are many foods today. I feel like every other day, there are studies done on how good (or bad) coffee can be. Also, wine, bread and corn among others.  All things in moderation, right? Soy products are a huge part of a vegetarian diet which in some cultures is a big part of their traditional meals.

The addition of soy lecithin in bread allows for sturdier products and allows for a longer freshness date. Soy is also sometimes used in cheese to keep it from separating and clumping. For many people, soy is easily digestible. However, we do have children who have adversities to soy for which in our modern times; it is not difficult to provide a suitable alternative. It is important also, to understand why we do use soy.  Soy is nutritionally desirable and soy is also a positive choice for children. Soy is high in protein and low in calories, carbohydrates and fats.

Soy contains many essential amino acids we all need for proper healthy bodies. Soy also does not contain cholesterol. The biggest aspect to remember about soy is that when you find soy in bread, it is the binding agent for the fat and proteins. You will likely not find eggs in a baked product that uses soy and vice versa.

This salad is one that is super great to bring to a potluck or to bring over to visit mom. It transports well and can be eaten at room temperature or slightly warmed. I’ve actually really enjoyed this salad cold or slightly chilled too. It includes noodles called soba noodles which are made from buckwheat. They don’t have any sort of strong flavor.

 Soba noodles tend to be sturdier though in my opinion versus other spaghetti type noodles. Soba noodles are slightly thin and best when cooked in salted water. They are traditionally founds in an Asian market or an Asian foods section of your supermarket as they are a traditional Japanese noodle and great because they contain all eight essential amino acids.

 

 

You’re going to love the sauce that I use for this dish. If you have never tried Hoisin sauce before, you should give it a go. You can find this sauce in most traditional supermarkets. It is best described as a sweet and slightly salty sauce made from mild chiles, garlic and chinese five spice powder. Its very rich in flavor but with a mild touch. You won’t find it to be spicy at all. A little bit goes a long way.

 

 

 

 

If you cook this salad, show off a picture and tag #emeraldmenus in your feed. Enjoy!

 

 

 

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