Ingredients
- Kosher salt
- 8 to 9 ounces soba noodles (two-thirds of a 350g package)
- 1 teaspoon sesame oil
- Peanut oil
- 2 cloves garlic, smashed and finely chopped
- 1-inch fresh ginger, peeled and finely grated
- 1/2 jalapeno, seeds removed and finely chopped
- 2 medium carrots, julienned (cut planks on a mandolin, then cut into strips)
- 1/4 pound shiitake mushrooms, stemmed and julienned
- 1 cup shelled edamame
- 3 scallions, white and green sliced on the bias
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1/4 cup peanuts, coarsely chopped
Directions
Bring a large pot of salted water to a boil. Toss in the soba and swish them around with a pair of tongs so they don't stick together. Cook the noodles until they are soft, 5 to 6 minutes. Strain through a colander and immediately rinse with cold water. Transfer to a bowl and toss with the sesame oil.
Coat a large straight-sided saute pan with peanut oil and toss in the garlic, ginger and jalapeno. Bring the pan to a medium heat and cook the garlic and ginger for 1 to 2 minutes. Toss in the carrots and 1/4 cup water and cook until the water has evaporated. Toss in the mushrooms and cook until the mushrooms have softened, 2 to 3 minutes. Sprinkle in the edamame and scallions.
Add the soy, rice wine vinegar and 2 tablespoons water. Toss in the cooked soba, stir to combine and cook until the noodles are hot and the water has evaporated.
Transfer to a serving dish and sprinkle with the peanuts.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 18 reviews
By angies_fan_club...
Norman, OK
on March 29, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I subbed whole wheat linguine for soba noodles and vegetable oil for peanut oil. This was easy to make and very tasty. Loved the shiitake mushrooms and edamame flavors and the crunch from the peanuts. Would make again.
By LaurenVan
on February 22, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was delicious. I was looking for some type of stir fry recipe that didn't use rice, as we'd eaten rice the night before. I had thawed a small pork tenderloin and coated strips of that with corn starch and soy sauce and sauteed them and set then aside, before putting the rest together. I added some more veggies - red pepper, extra carrot, extra edamame, a bunch of asparagus and 1/2 head of napa cabbage, but left out the mushrooms and jalepeno. I added an extra clove of garlic, more ginger and doubled the sauce ingredients at the end. Everyone loved it and for those who liked extra heat, a little sriracha and it was perfect. Even the 2 1/2 year old loved it.
By diane4zs_1747367
Cape Coral, FL
on January 14, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very tasty. I used the whole jalapeno and did not seed it and I added a bit more low sodium soy sauce and some sesame seeds. Paired it with Ina's asian salmon and steamed broccoli.
Read all 18 reviews