Edamame Stir-Fry with Miso
- 8 ounces buckwheat noodles
- 1/2 small purple cabbage
- 2 large carrots
- 1 yellow pepper
- 8 large radishes
- 4 scallions
- 2 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon white or yellow miso paste
- 2 tablespoons plus 1 teaspoon toasted sesame oil
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 1 cup frozen shelled edamame, defrosted
- 1/4 cup cilantro leaves
- Cook noodles according to pack-age directions; drain well, and rinse with cool water. Set aside.
- While water for noodles is heating, prep the vegetables: Thinly slice cabbage. With a vegetable peeler, shave carrots into long ribbons. Cut yellow pepper into 2-inch matchsticks, and thinly slice radishes and scallions, including the green parts.
- Prepare the dressing: In a small cup, stir together vinegar, soy sauce, miso, 1 teaspoon sesame oil, garlic, and ginger.
- In a large skillet or wok, heat remaining 2 tablespoons sesame oil over high heat. Add cabbage and cook, stirring constantly, for 1 1/2 minutes. Add carrot and pepper, and continue to stir-fry for another minute. Add edamame, radishes, and scallions, and continue to stir-fry for 1 minute more. Turn off heat, pour the soy-miso mixture over vegetables, and using tongs, gently toss to combine. Sprinkle dish with cilantro, and serve over noodles.
- Substitute whole-wheat spaghetti or your favorite grain for the buckwheat noodles.
- Swap in broccoli, snow peas, water chestnuts, and shiitake mushrooms for the cabbage, carrots, yellow pepper, and edamame. Add peanuts, and omit the cilantro.
- For a spicier stir-fry, substitute sriracha for the miso paste.