Soba noodles



Ingredients:

For sauce

  • 1/3 cup water
  • 1/3 cup soy sauce
  • *2 to 3 teaspoons Korean hot-pepper paste (sometimes labeled “gochujang”)
  • 1 tablespoon packed brown sugar

For noodles

  • 3 tablespoons sesame seeds
  • 1/4 cup vegetable oil
  • 2 tablespoons finely chopped peeled ginger
  • 1 tablespoon finely chopped garlic
  • 10 oz fresh shiitake mushrooms, stemmed and thinly sliced
  • 1 1/4 pound Napa cabbage, thinly sliced (8 cups)
  • 6 scallions, thinly sliced
  • 8 to 9 ounces soba (buckwheat noodles)
  • 1 cup frozen shelled edamame
Method:
  1. Stir together all sauce ingredients until brown sugar is dissolved, then set aside.
  2. Toast sesame seeds in a dry 12-inch heavy skillet (not nonstick) over medium heat, stirring, until pale golden, then transfer to a small bowl.
  3. Heat oil in skillet over medium-high heat until it shimmers, then sauté ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and sauté, stirring frequently, until tender and starting to brown, about 6 minutes.
  4. Reduce heat to medium, then add cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 6 minutes. Add sauce and simmer 2 minutes.
  5. While cabbage is cooking, cook soba and edamame together in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again. Transfer to a large bowl and toss with sesame seeds and vegetable mixture.
  6. Serve sprinkled with reserved scallions.

Adapted from Gourmet Magazine
http://www.flyingfourchette.com/2012/08/29/soba-noodles-with-shiitakes-and-cabbage/

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