Edamame, Avocado & Spinach Soba noodles Recipe

prep + cook time 30 minutes  serves 4

4 green tea bags

250g (8oz) 100% buckwheat
soba noodles

2 cups (300g) frozen shelled edamame (soybeans), thawed

1 tablespoon sesame oil

2 green onions (scallions),
sliced thinly

3 cloves garlic, sliced thinly

1 long green chilli, chopped finely

120g (4oz) baby spinach leaves

1 cup coriander (cilantro) leaves, chopped coarsely

¼ cup (60ml) lime juice

2 medium avocados (500g),

½ cup (80g) almond kernels, roasted, chopped coarsely

Method

1  Bring 3 litres (12 cups) water to the boil in a large saucepan. Turn off the heat. Add tea bags; steep for 10 minutes. Discard tea bags.

2  Fill a large bowl with cold water. Return tea water to the boil; add soba noodles, then cook for 5 minutes or until tender. Drain, reserving ½ cup (125ml) cooking liquid. Working quickly, refresh noodles in the cold water; drain. Cover until ready to serve.

3  Pat thawed edamame dry with paper towel. Heat oil in a wok or large frying pan over high heat. Add green onion, garlic and chilli; cook, stirring frequently, for 1 minute or until fragrant. Add edamame; cook, stirring occasionally, for 2 minutes or until edamame are blistered slightly.

4  Add noodles to wok with spinach, half the coriander, the lime juice and reserved cooking liquid; cook, tossing continuously, for 2 minutes or until well combined and spinach has wilted.

5  Serve topped with avocado, remaining coriander and the almonds.

Edamame, Avocado & Spinach Soba noodles Recipe Tips 

Make sure you buy unsalted edamame as they are better for heart health. Seed the chilli if you prefer less heat.

swap  You can use peas instead of the edamame, if you like.

Roasting the almond kernels brings out their flavour