Spicy Soba Noodles with Shiitakes and Cabbage

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. 1.

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

   2 min

2. 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. 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. 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