Spicy Soba Noodles With Shiitakes
Photo © Deb Perelman
- 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 ounces 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
- This recipe is vegetarian
- Produce
- Edamame, frozen (1 cup)
- Garlic (1 tablespoon)
- Ginger (2 tablespoons)
- Napa cabbage (1 1/4 pound)
- Scallions (6)
- Shiitake mushrooms, fresh (10 ounces)
- Condiments
- Korean hot-pepper paste (2 teaspoons)
- Soy sauce (1/3 cup)
- Cooking & Baking
- Brown sugar, packed (1 tablespoon)
- Sesame seeds (3 tablespoons)
- Vegetable oil (1/4 cup)
- Pasta & Grains
- Soba (8 ounces)
- Drinks
- Water (1/3 cup)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published August 30, 2007 (5 years ago).
123 people saved this recipe.
