Soba Noodles with Shiitakes and Edamame

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  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.