Green Tea Soba Noodles with Shiitake + Edamame

Green Tea Soba Noodles with Shiitake + Edamame

These green tea soba noodles were on sale at the store for a $1! Trying new things can be scary/exciting but with only a buck on the line I quickly gave in to my curiosities. The verdict? So yummy! They’re noodles so what’s not to love? I used the suggested recipe on the box as a starting point, then added edamame, nori and black sesame seeds. It all came together really quickly, plus it was super satisfying and flavorful – a weeknight win! This white wine sauce with garlic and ginger tastes good on just about anything so feel free to improvise and use ingredients you have on hand.

Green Tea Soba Noodles with Shiitake + Edamame Green Tea Soba Noodles with Shiitake + Edamame Green Tea Soba Noodles with Shiitake + Edamame Green Tea Soba Noodles with Shiitake + Edamame

 

For the Noodle Dish  

2 servings of your favorite soba noodles

12 oz shelled edamame

10 oz shiitake mushrooms

4 green onions

2 tablespoons black sesame seeds

1 tablespoon ghee or neutral oil

roasted seaweed to taste

sriracha or favorite spicy sauce for serving

 

For the White Wine Sauce

1/3 cup white wine

3 tablespoons soy sauce

2 teaspoons sesame oil

1 teaspoon pepper flakes

2 garlic cloves, minced

1/2 inch of ginger, minced

 

Directions

Cook the noodles as instructed. Start by rubbing the mushrooms clean, then slice them. In a heated pan melt a bit of ghee or neutral oil, place mushrooms in pan until fragrant and light brown, add the minced garlic and ginger – sauté some more. Add the edamame then the rest of the sauce ingredients. Sauté for another minute or so, taste for salt and pepper. Top dish with green onion slices, nori strips and sesame seeds – oh and hot sauce – don’t forget that!

 

 

 

Brown Butter Hazelnut Cookie Crumble with Torched Plums

Brown Butter Hazelnut Cookie Crumble with Torched Plums

My great aunt in Germany made this buttery zwetschgenkuchen every summer when we visited. These sweet, tart plums were always in abundance during this time of year. This cookie crumble is much more casual than that beautiful cake she made but the flavors are reminiscent of it. I’m not a huge fan of cooked fruit – I like it fresh best, in all it’s sweet, tart, juicy glory. But torched comes in a close second. Saucy, caramelized but still fresh and tart – and just warm enough to melt the ice cream a bit. If you don’t have a torch, a few minutes under the broiler works fine too. So this cookie crumble stuff is dangerously easy to make and most likely you will have all the ingredients on hand, lucky you.

Brown Butter Hazelnut Cookie Crumble with Torched Plums
  • Step 1

    Brown Butter Hazelnut Cookie Crumble with Torched Plums

    Brown the butter in a small saucepan until nutty and fragrant. Let cool slightly, pour in 1/4 cup of sugar and mix to dissolve.

  • Step 2

    Brown Butter Hazelnut Cookie Crumble with Torched Plums

    In a separate bowl mix together the remainder ingredients. Pour in the sugar / butter mixture into the dry mix. Stir it up!

  • Step 3

    Brown Butter Hazelnut Cookie Crumble with Torched Plums

    Pat it onto a parchment papered cookie sheet (like you’re making one giant cookie) less than half an inch thick. Bake at 350F for 15 minutes until golden brown.

  • Step 4

    Brown Butter Hazelnut Cookie Crumble with Torched Plums

    Let cool and then break into crumbs.

Brown Butter Hazelnut Cookie Crumble with Torched Plums Brown Butter Hazelnut Cookie Crumble with Torched Plums Brown Butter Hazelnut Cookie Crumble with Torched Plums Brown Butter Hazelnut Cookie Crumble with Torched Plums Brown Butter Hazelnut Cookie Crumble with Torched Plums Brown Butter Hazelnut Cookie Crumble with Torched Plums

 

For the Cookie Crumble 

7 tablespoons butter

1/4 cup of sugar

1/4 cup of brown sugar

1/2 cup flour

1/2 cup hazelnut meal

1/2 teaspoon salt

1 teaspoon cinnamon

 

For the Hazelnut Crocante

1/2 cup hazelnuts

1 tablespoon butter

1 tablespoon sugar

pinch of salt

 

For the Torched Plums

3 plums

1 tablespoon sugar

 

Directions 

For the cookie crumble: brown the butter in a small saucepan until nutty and fragrant. Let cool slightly, pour in 1/4 cup of sugar and mix to dissolve. In a separate bowl mix together the remainder ingredients. Pour in the sugar / butter mixture into the dry mix. Stir it up! Pat it onto a parchment papered cookie sheet (like you’re making one giant cookie) less than half an inch thick. Bake at 350F for 15 minutes until golden brown. Let cool and then break into crumbs. For the hazelnut crocante: melt the butter in pan, toss in the roughly chopped hazelnuts, lightly toast until fragrant. Add the sugar and salt, mix and then turn off the heat. For the torched plums – cut fruit in half, sprinkle with sugar and torch until the sugar melts and starts to bubble. Serve with vanilla ice cream or scoop of mascarpone or drizzle of cream.