Cold Tuna and Edamame Soba

For the noodles and edamame:

Bring a gallon of water to a boil in a large pot over high heat. Add 2 teaspoons of salt and the edamame to the water. Boil for one minute before adding the soba noodles. Stir frequently, boiling for 2 minutes less than the time specified on the package of noodles. Test a noodle. If it is cooked through with a little body left to it, drain the noodles and edamame right away.

Immediately rinse the noodles and edamame well with cold water to stop the cooking. The edamame will mostly fall to the bottom of the colander. Let the noodles and edamame drain while you make the sauce.

For the sauce:

Add the sesame oil, chile garlic sauce, soy sauce and fish sauce to a large mixing bowl. Whisk until smooth. Use your hands to lift the noodles into the mixing bowl, leaving most of the edamame in the colander. Toss the noodles in the sauce, using hands or tongs, to coat evenly. Transfer the noodles to your serving platter or bowl. Chill, covered, for at least 30 minutes.

To serve:

Scatter the edamame and then the tuna over the noodles.

Serve with bowls of fried garlic, pickled ginger and additional chile sauce as optional toppings.

Notes

*Fried garlic is available at some grocery stores, most Asian food markets and via mail order. If you can’t find it, you can simply fry minced garlic in a little neutral oil, such as canola or peanut oil, over medium heat until golden brown and drain on paper towels before serving.

This recipe scales up and down easily depending on how many you wish to serve. Just count on cooking one “bunch” of noodles (soba is usually sold with individual portions wrapped inside the main package) per adult or half a “bunch” per child. Likewise, count on using half of or an entire five-ounce can of albacore tuna, drained, per adult and half a can per child, depending on appetite. Adjust the quantity of sauce accordingly.