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.
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