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LE15 – Soba salad with Edamame with fresh puree.

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Featuring LE15 Gewurztraminer Verdelho Muscat from Murray Darling (region) Australia

This pairing brought down the grapefruit acidity in the middle while bringing up the minerality at the finish. Leaves the sweetness and citrus in the mouth for a long and lingering finish.

12 oz soba noodles – broken into 1/2
2 cups shelled edamame

Cook the noodles and the beans together in the same boiling water until the noodles are ready (4-5 min). Drain, rinse.

2 chopped med-large carrots
1/8 cup vegetable oil
1/8 cup avocado oil
3 tbsp. rice vinegar
3 tbsp. finely chopped peeled fresh ginger
2 tsp sugar
2 tsp finely minced shallot.

Puree the above section all together to make a fresh and zesty puree for the cold noodle salad. Toss the salad with 1/2 – 2/3 of the puree. When plating, put a dollop of puree on the top of salad on each plate.

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