Spicy Soba Noodles with Shiitakes and Cabbage

A flavorful Asian noodle dish combining buckwheat soba noodles with sautéed shiitake mushrooms, crisp-tender Napa cabbage, and edamame in a spicy Korean-inspired sauce. Topped with toasted sesame seeds and scallions for added texture and flavor.

4 servings

32 min

Published October 4, 2025

Ingredients

•⅓ cup water
•⅓ cup soy sauce
•2 teaspoons gochujang
•1 tablespoon brown sugar
•3 tablespoons sesame seeds
•¼ cup vegetable oil
•2 tablespoons ginger
•1 tablespoon garlic
•10 oz shiitake mushrooms
•1¼ pound Napa cabbage
•6 whole scallions
•8 ounces soba noodles
•1 cup edamame

Cooking Instructions

1.
Stir together all sauce ingredients until brown sugar is dissolved, then set aside.
2 min
2.
Toast sesame seeds in a dry 12-inch heavy skillet (not nonstick) over medium heat, stirring, until pale golden, then transfer to a small bowl.
5 min
3.
Heat oil in skillet over medium-high heat until it shimmers, then sauté ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and sauté, stirring frequently, until tender and starting to brown, about 6 minutes. Reduce heat to medium, then add cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 6 minutes. Add sauce and simmer 2 minutes.
15 min
4.
While cabbage is cooking, cook soba and edamame together in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again. Transfer to a large bowl and toss with sesame seeds and vegetable mixture. Serve sprinkled with reserved scallions.
10 min

Cooking Instructions

Stir together all sauce ingredients until brown sugar is dissolved, then set aside.

2 min

Toast sesame seeds in a dry 12-inch heavy skillet (not nonstick) over medium heat, stirring, until pale golden, then transfer to a small bowl.

5 min

Heat oil in skillet over medium-high heat until it shimmers, then sauté ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and sauté, stirring frequently, until tender and starting to brown, about 6 minutes. Reduce heat to medium, then add cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 6 minutes. Add sauce and simmer 2 minutes.

15 min

While cabbage is cooking, cook soba and edamame together in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again. Transfer to a large bowl and toss with sesame seeds and vegetable mixture. Serve sprinkled with reserved scallions.

10 min