Soba Noodles with Shiitakes and Edamame
- 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
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
Recipe courtesy of Food Network Magazine
Recipe courtesy of Rachael Ray