A couple of things you can usually count on when you have a homemade meal packed full of colour…
It’s also likely to be packed full a nice array of vitamins, minerals and antioxidants (unless you’ve opted for a bowlful of skittles!)
And it’s goana be pretty tasty
I love my buckwheat noodles but always seem to forget about them; more frequently opting for spelt pasta, quinoa and a pancake based meal.
Here a couple of my other favourite buckwheat noodle dishes…
Eggplant and soba noodles might not be the obvious choice but the mild flavour lends itself to being mix with a whole host of other ingredients, soaking up even the simplest of dressings and complementing the other slightly more crisp and crunchy components.
I had left over diced roasted eggplant, but you could of course whip up some fresh or even stir fry it with the other veggies. Also in the mix went some edamame beans, red onion, red pepper, lots of fresh coriander, toasted peanuts and the must have fruity constituent…a deliciously ripe mango; or a half of one to be exact.
Mango juice, chili, lime, rice wine vinegar and aminos with a little maple syrup whisk together lift the whole dish and give it a fresh fruity flavour with just enough of a kick. Chili powder has it’s place but there is nothing better than the kick of fresh chili, finely diced, giving you a little surprise hit of heat when you least expect it. The mango balances out any heat along with the fresh colourful flavourful veggies.
I’ve been reading more and more about the nutritional potency of soya beans (edamame in this case, soya beans which are harvested when the plant is still young and green) and felt even more inspired to incorporate them in something new and tasty as a result. The more vitamins and minerals the better
So how do soy products stack up when it comes to nutritional potency…
- Soy protein may help reduce insulin resistance, kidney damage, and fatty liver in people with diabetes, according to a study in rats.
- Excellent source of low calorie protein.
- A new study from the Chinese University of Hong Kong indicated that soy protein containing isoflavones (phytoestrogens) significantly reduced overall cholesterol and LDL “bad” cholesterol, and raised HDL or “good” cholesterol, especially in men.
- A study in women reported that regular consumption of soy foods was associated with healthy cholesterol levels.
- The component thought to be at least partly responsible for soy’s health benefits is a type of phytoestrogen called isoflavones. Isoflavones also appear to work with certain proteins in soy to protect against cancer, heart disease, and osteoporosis.
- Results from a new study in China suggest that eating more soybean protein may help prevent and treat hypertension.
- Soya Beans are said to be the only vegetable that contains all eight essential amino acids…
- High in fibre, vitamin C, and Iron!
- The isoflavones in edamame help to maintain bone density by exerting oestrogen-like effects on bone tissue. It’s also a good source of calcium which is important for strong teeth and bones.
Not that I needed any excuse to eat more of them, I’m in love with the bright green colour, nutty flavour and unique texture…they just happen to have magical nutritional properties! Bonus!
What’s your favourite way to enjoy edamame?
Mango Eggplant Chili Soba Noodles
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 10-12 minutes
- Half a medium mango diced
- 60g (2oz) dried buckwheat soba noodles
- 1/2 red bell pepper finely sliced
- 1 cup diced roasted eggplant
- 1/3 cup edamame beans (I used frozen)
- 1/2 small red onion finely sliced
- 1 heaped tbsp fresh coriander
- 1 clove of garlic minced
- 1 tbsp raw skinned peanuts
- 1/2 tbsp aminos (or light soy sauce)
- 1 tbsp rice wine vinegar
- 1 tbsp lime juice
- 1 tsp maple syrup
- 1 tsp finely diced red chili
- 1/8 tsp ground ginger
- Cover buckwheat noodles with water and cook for 6-8 minutes. Drop in edamame beans for the last 2-3 minutes of cooking.
- Mean while add onion and garlic to a non stick pan, add in half a tablespoon of water and cook for 3-5 minutes.
- Add in red pepper and cook for a further 3 minutes before adding in already roasted eggplant, mango, cooked soba noodles and edamame beans.
- Add peanuts to a dry pan and toast over a medium heat for 2-3 minutes, tossing to ensure they don’t burn.
- Whisk together dressing ingredients. Remove pan from the heat, pour in dressing and stir through fresh coriander. Serve topped with toasted peanuts.