Soba Noodles with Shiitakes and Edamame Adapted from SmittenKitchen.com
This is one of my favorite soba noodle dishes. It’s so easy to make, healthy and packed with protein. The original recipe opts for a spicy sauce and adds cabbage but I love soy sauce so I chose to keep it simple. I often added baked tofu to this dish (tune in for that recipe!) and take it for lunch during the week at work. I just started trying all kinds of mushrooms and have found shiitakes to be my favorite of all.
1/3 cup water
1/3 cup soy sauce
1 tablespoon packed brown sugar
1/4 cup vegetable oil
1 tablespoon finely chopped garlic
10 ounces fresh shiitake mushrooms, stemmed and thinly sliced
6 scallions, thinly sliced
8 to 9 ounces soba (buckwheat noodles)
1 cup frozen shelled edamame
1. Stir together all sauce ingredients until brown sugar is dissolved and set aside
2. Heat oil in skillet over medium-high heat until it shimmers, then sauté garlic, until fragrant (about 30 seconds). Add shiitakes and sauté, stirring frequently, until tender and starting to brown, about 6 minutes.
3. Reduce the heat to medium, and add most of the scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, for about 6 minutes. Add sauce and simmer for 2 minutes.
4. Meanwhile cook the soba noodles 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 vegetable mixture. Serve sprinkled with reserved scallions and enjoy!