Bold, vibrant, and full of fresh flavor, these Vindaloo Soba Noodles with Edamame Puree celebrate global inspiration and local ingredients. Created by chef and food stylist Veda Sankaran, this dish blends the earthy heat of Indian vindaloo with delicate Japanese soba noodles. It is finished with a creamy, refreshing edamame puree. It’s a colorful, unexpected twist that’s perfect for making your New Year’s table unforgettable.
Vindaloo Soba Noodles Recipe
The magic starts with locally sourced garlic and shallots from Soergel Orchards. Fragrant spices like Kashmiri chilies, cardamom, and garam masala, form the next layer of flavor. Rich, tangy vindaloo sauce coats each strand of soba. The smooth edamame and pea puree adds a cool, velvety contrast. Every bite balances heat, freshness, and comfort. Very serving proves that seasonal, local produce can shine in bold, international flavors.
Whether served as the star of your holiday feast or as a special dinner any time of year, this dish is as beautiful to look at as it is delicious to eat. The vibrant colors, layered textures, and aromatic spices make it a showstopper for gatherings, while the simple preparation keeps it approachable for home cooks. One taste, and you’ll see why it’s destined to become a new favorite.
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Great Plates: Vindaloo Soba Noodles
Ingredients
For Vindaloo Sauce:
- 4 long Kashmiri chilies, deseeded
- ¼ tsp fenugreek seeds
- ¾ tsp black peppercorn
- 3 cardamom pods
- ½ tsp turmeric
- ½ tsp garam masala
- 1 tsp Madras curry powder
- ½ tsp sweet paprika
- ⅓ cup chopped shallots
- 1 tbsp ginger, peeled and grated
- 1 tbsp garlic, crushed
- 3 tbsp tomato puree
- 2–3 tbsp white vinegar (based on how tangy you want your vindaloo)
- ¼ tsp salt
- 1 tsp brown sugar
- 3 tbsp water
For Edamame Puree:
- 1 cup shelled edamame
- ½ cup green peas
- 1 small lemon, juice and zest
- 2 cloves garlic, crushed to a paste
- Salt
- Pepper
- ¼ cup olive oil
Instructions
For Vindaloo Sauce:
- First, place the chilies in a bowl and rehydrate by pouring boiling water over them. Let soak for a few minutes until they soften. Be sure to deseed the chilies before blending.
- Next, grind the fenugreek seeds, peppercorns, and cardamom into a powder, using a spice or coffee grinder.
- Place the rehydrated chilies, ground spice powder, turmeric, garam masala, Madras curry powder, and sweet paprika into a small blender cup along with a splash of the chili water and pulse until the chilies are blended. Add more spoonfuls of water if necessary to blend. It does not have to be a fine paste as you will blend it further with the other ingredients.
- Add the remaining vindaloo ingredients: shallots, ginger, garlic, tomato puree, vinegar, salt, brown sugar, and water. Blend everything together until it becomes a smooth paste.
For Edamame Puree:
- Heat a medium-sized pot of water. While waiting for the water to boil, prepare an ice bath in a mixing bowl. Once the water is boiling, add the shelled edamame and cook for 4 minutes. Immediately transfer the edamame into the ice bath.
- In the same pot, once the water is boiling again, add the peas and cook for 1 minute, before transferring them to the ice bath.
- Place the cooked edamame and peas in the bowl of a food processor and add the lemon juice and zest, along with the crushed garlic, salt, and pepper. Pulse a few times and then slowly stream in the olive oil while blending until you reach the creamy consistency you want for your puree.
To Serve:
- Add as much vindaloo sauce as you want to your cooked soba noodles and stir to evenly coat the noodles. Plate your noodles like birds’ nests and top with the edamame pea puree.
Recipes by Veda Sankaran
Photography by Dave Bryce
Styling by Keith Recker
Ceramics by FD Ceramics
With Support from Buy Fresh, Buy Local of Western Pennsylvania and PA Preferred
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