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For the noodles and edamame:
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Bring a gallon of water to a boil in a large pot over high heat.
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Add 2 teaspoons of salt and the edamame to the water.
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Boil for one minute before adding the soba noodles.
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Stir frequently, boiling for 2 minutes less than the time specified on the package of noodles.
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Test a noodle.
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If it is cooked through with a little body left to it, drain the noodles and edamame right away.
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Immediately rinse the noodles and edamame well with cold water to stop the cooking.
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The edamame will mostly fall to the bottom of the colander.
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Let the noodles and edamame drain while you make the sauce.
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For the sauce:
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Add the sesame oil, chile garlic sauce, soy sauce and fish sauce to a large mixing bowl.
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Whisk until smooth.
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Use your hands to lift the noodles into the mixing bowl, leaving most of the edamame in the colander.
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Toss the noodles in the sauce, using hands or tongs, to coat evenly.
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Transfer the noodles to your serving platter or bowl.
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Chill, covered, for at least 30 minutes.
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To serve:
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Scatter the edamame and then the tuna over the noodles.
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Serve with bowls of fried garlic, pickled ginger and additional chile sauce as optional toppings.
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Notes
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*Fried garlic is available at some grocery stores, most Asian food markets and via mail order.
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If you cant 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.
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This recipe scales up and down easily depending on how many you wish to serve.
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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.
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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.
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Adjust the quantity of sauce accordingly.
