Iyow - in your own words

I’m not vegan (or even vegetarian), but I love this quick, healthy recipe for a super, quick supper. And so does my meatetarian husband Vince! So give it a try on a warm summer evening (or even a foggy San Francisco one).

I found the original recipe in Vegetarian Times, but I have made three modifications/suggestions:

1. I prefer to use Soba noodles. I think the Soba Noodles from Eden are delicious.

2. I do not recommend cooking the grated carrots. They are great raw! Just toss them in at the end.

3. I like salt. Maybe it’s my Japanese genes, but I think this recipe tastes better with half regular soy sauce and half low-sodium soy sauce.

Dressing:
1/8 Cup Soy Sauce
1/8 Cup Low-sodium Soy Sauce
2 Tablespoons Rice Vinegar
2 Tablespoons toasted Sesame Oil
2 Tablespoons Water

Noodles:
8 Ounce package of Soba Noodles
1 1/2 Cups frozen, shelled Edamame (If you want, you could even use fresh soy beans. But these are more economical.)
2 Cups grated Carrots
1 Small bunch Watercress (6 oz), coarsely chopped
1/2 Cup Green Onions, chopped
2 Tablespoons toasted Sesame Seeds* (See Sachie’s Cooking Tips)

Directions:
1. To make dressing, whisk together soy sauce, vinegar, seasame oil and water in a bowl. Set aside.

2. To make the noodles, bring a large pot of water to a boil. Add noodles, and cook for five minutes less than the recommended cooking time on the package. Add edamame, and cook until noodles are tender. Drain. Return noodles to the pot and stir** in carrots, watercress, green onions, toasted sesame seeds and dressing. Serve warm or at room temperature.

Sachie’s Cooking Tips:

*To toast sesame seeds, put them in a dry pan on medium heat. Toss occasionally. The sesame seeds are ready when they have a nice golden-brown color (this should take 3-5 minutes). You should smell the wonderful aroma too. Please don’t skip this step! Toasting brings out the true flavor of the seasame seeds and adds a nice depth to this dish.

**I would recommend tossing with tongs.

Sachie’s Shopping & Dining Tips

Clement Street, Inner Richmond

If you live in or near San Francisco and like cooking/eating Asian food, I highly recommend going to the Richmond New May Wah Supermarket on Clement Street & 8th. It’s crazy busy (you will need to be pushy), but you can get great prices on bulk Asian ingredients (like sesame seeds and soy sauce). And if you like to experiment, there’s a wide array of noodles. (It’s also a great place to stock up on limes if you’re having a party and like Mojitos!)

Also, while you’re in the neighborhood, stop by Kamei Household Wares on Clement Street & 6th. This place is fantastic for inexpensive kitchen supplies (for example, tongs for tossing your noodles). And all those cute dishes you see in San Francisco boutiques are often sold here for much less.

In addition, save some room in your bag for a few books from Green Apple Books and Music on Clement Street & 6th (across the street from Kamei). I absolutely love their used cookbook section. You can find amazing deals.

Finally, I can’t write about Clement Street without mentioning my favorite restaurant Burma Super Star. If you’ve never had Burmese food, you are in for a special treat. Everyone has their favorites, but I can’t live without the Green Tea Leaf Salad (they import the fermented green tea from Myanmar, formerly known as Burma). The wait can be long, but it’s worth it. You can also leave your cell phone number on the wait list, and they will call you when your table is ready. Have a drink at the Blue Danube Cafe directly across the street, or visit one of the many local pubs.

Enjoy!