- 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
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.