Soba Noodles with Shiitakes and Edamame

Total Time:
35 min
Prep:
25 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Kosher salt
  • 2 tablespoons vegetable oil
  • 12 ounces shiitake mushrooms, stemmed and sliced
  • 12 ounces soba noodles
  • 1 cup frozen shelled edamame
  • 1 bunch cilantro (about 2 cups leaves)
  • 1 bunch mint (about 1 cup leaves)
  • 1 bunch scallions, roughly chopped
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons rice vinegar (not seasoned)
  • 1 tablespoon Sriracha (Asian chile sauce)
  • 1 1/2 teaspoons toasted sesame oil
Directions

Bring a large pot of salted water to a boil. Meanwhile, heat the vegetable oil in a medium skillet over medium-high heat. Add the mushrooms and season with salt. Cook, stirring occasionally, until golden and tender, about 4 minutes. Transfer to a large bowl; let cool slightly.

Add the noodles and edamame to the boiling water. Cook until the noodles are al dente, 5 to 6 minutes. Drain and run under cold water until cool; add to the bowl with the mushrooms.

Pulse all but a few cilantro leaves, the mint, scallions, 2 tablespoons water, the soy sauce, vinegar, Sriracha and sesame oil in a food processor until roughly chopped; toss with the noodles and edamame. Top with the remaining cilantro.

Per serving: Calories 455; Fat 11 g (Saturated 1 g); Cholesterol 0 mg; Sodium 1,064 mg; Carbohydrate 77 g; Fiber 4 g; Protein 20 g

Photograph by Justin Walker


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