<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://www.clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/efaf1b48-94a3-4787-808e-40baafb9064e/7A1ACD1D-CA63-462B-910E-2AC1798F89ED/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.nytimes.com/2009/09/23/dining/23mini.html?ref=dining#" href="http://www.nytimes.com/2009/09/23/dining/23mini.html?ref=dining#" style="font-size: 11px;">www.nytimes.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/09/23/dining/23mini.html?ref=dining#"><NYT_HEADLINE type=" " version="1.0"> One Man’s Salad Is Another’s Noodles </NYT_HEADLINE></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/09/23/dining/23mini.html?ref=dining#"><div align="center"><img src="http://content6.clipmarks.com/blog_cache/www.nytimes.com/img/7E92B965-98F4-400D-9E8B-AAEB0EC0ED56" alt="" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/09/23/dining/23mini.html?ref=dining#"><P>Noodles of all kinds are easy and beloved. But soba noodles, a staple of Japan, are special: they usually take no more than 3 to 4 minutes to cook and — because they’re made from buckwheat — have a slightly firm texture and a nutty flavor. </P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/09/23/dining/23mini.html?ref=dining#"><P>As it happens, I had shelled edamame in the freezer (yes, you can eat these in ways other than the salt-and-peel appetizer of Japanese restaurants), so I pulled together an admittedly improvised dish that was something between a salad and a classic noodle preparation. </P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/09/23/dining/23mini.html?ref=dining#"><P>I tossed noodles and carrots into boiling water at the same time, so the carrots would soften slightly without losing their crunch. Just before they were ready, I added the edamame, just to warm them through — no more than 30 seconds. At this point, I was pretty much done. </P></blockquote><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://www.clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content7.clipmarks.com/images/clip-icon.gif" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://graphics8.nytimes.com/bcvideo/1.0/iframe/bcArtIframe.html?z=0&videoId=1247463573368&pageSection=dining" href="http://graphics8.nytimes.com/bcvideo/1.0/iframe/bcArtIframe.html?z=0&videoId=1247463573368&pageSection=dining" style="font-size: 11px;">graphics8.nytimes.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://graphics8.nytimes.com/bcvideo/1.0/iframe/bcArtIframe.html?z=0&videoId=1247463573368&pageSection=dining"></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/7A1ACD1D-CA63-462B-910E-2AC1798F89ED/blog/" title="blog or email this clip"><img src="http://content8.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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