Recipes

Spicy Soba Noodles with Shiitakes and Cabbage

1 Mins read
0
18
0
Share
Scroll to recipe
Share
Spicy Soba Noodles with Shiitakes and Cabbage

Spicy Soba Noodles with Shiitakes and Cabbage

amanda

Equipment

  • - Wok

  • - Mandoline Slicer

  • - Food Processor or Blender (for homemade noodles)

  • - Noodle Strainer

  • - Cutting Board

  • - Chef's Knife

  • - Spatula or Wooden Spoon

  • - Measuring Cups and Spoons

  • - Mixing Bowls

  • - Saucepan (Optional alternative to wok)

  • - Tongs

Ingredients

  • 1/3 cup water

  • 1/3 cup soy sauce

  • 2 to 3 teaspoons Korean hot-pepper paste (sometimes labeled "gochujang")

  • 1 tablespoon packed brown sugar

  • 3 tablespoons sesame seeds

  • 1/4 cup vegetable oil

  • 2 tablespoons finely chopped peeled ginger

  • 1 tablespoon finely chopped garlic

  • 10 oz fresh shiitake mushrooms, stemmed and thinly sliced

  • 1 1/4 pound Napa cabbage, thinly sliced (8 cups)

  • 6 scallions, thinly sliced

  • 8 to 9 ounces soba (buckwheat noodles)

  • 1 cup frozen shelled edamame

Instructions

1

Instruction 1

Stir together all sauce ingredients until brown sugar is dissolved, then set aside.
2

Instruction 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.
3

Instruction 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.
4

Instruction 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.
0
18
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *