Spicy Soba Noodles with Shiitake and Edamame
recipe from SmittenKitchen
1/3 cup water
1/3 cup soy sauce
2-3 Tablespoons gochujang (Korean hot-pepper paste)
1 Tablespoon brown sugar
3 Tablespoons toasted sesame seeds
1/4 cup vegetable oil
2 Tablespoons finely chopped peeled ginger
1 Tablespoon chopped garlic
10 ounces fresh shiitake mushrooms, thinly sliced (I used dried v)
1.25 pound Napa cabbage, thinly sliced (I used red cabbage)
6 green onions, thinly sliced (I accidentally used regular shallots)
9 ounces soba/buckwheat noodles
1 cup frozen shelled edamame
- Stir together all sauce ingredients until brown sugar is dissolved. Set aside.
- Toast sesame seeds over stove, in skillet over medium heat.
- Heat oil in skillet over medium-high heat. Add ginger and garlic. Stir until fragrant, about 30 seconds. Add shiitake mushrooms and saute until tender and starting to brown, about 6 minutes. Reduce heat and add cabbage and scallions. Cook until cabbage is crisp-tender, about 6 minutes. Add sauce, and simmer for 2 minutes.
- Meanwhile cook soba in boiling water until noodles are just tender (don't overcook!), about 6 minutes. You can add edamame to the boiling water. Drain soba in colander and rinse under cool water.
- Transfer soba to large bowl and toss with sesame seeds and vegetable mixture.
- Enjoy! Serves four.
It's three more weeks until the end of the dietetic internship, and the to-do list grows at an alarming rate. But instead of writing, studying, and being a productive little engine, I find myself wandering in grocery stores and daydreaming recipes; by the end of the day I habitually default to the kitchen. There over steamy pots, the stress simply dissolves. Mental resolve has floated away too, or maybe it is just bobbing above my head like a balloon on a string, still attached but distant. Come back!
Well, goodnight to you.
I hope you are well, wherever you are.