Soba Noodles with Edamame (Serve with Tuna)

Soba Noodles with Edamame (Serve with Tuna)
Soba Noodles with Edamame (Serve with Tuna)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Kosher salt

  • 8 to 9

    ounces soba noodles (two-thirds of a 350g package)

  • 1

    teaspoon sesame oil

  • Peanut oil

  • 2

    cloves garlic, smashed and finely chopped

  • 1

    -inch fresh ginger, peeled and finely grated

  • 1/2

    jalapeno, seeds removed and finely chopped

  • 2

    medium carrots, julienned (cut planks on a mandolin, then cut into strips)

  • 1/4

    pound shiitake mushrooms, stemmed and julienned

  • 1

    cup shelled edamame

  • 3

    scallions, white and green sliced on the bias

  • 2

    tablespoons soy sauce

  • 2

    tablespoons rice wine vinegar

  • 1/4

    cup peanuts, coarsely chopped

Directions

Bring a large pot of salted water to a boil. Toss in the soba and swish them around with a pair of tongs so they don't stick together. Cook the noodles until they are soft, 5 to 6 minutes. Strain through a colander and immediately rinse with cold water. Transfer to a bowl and toss with the sesame oil. Coat a large straight-sided saute pan with peanut oil and toss in the garlic, ginger and jalapeno. Bring the pan to a medium heat and cook the garlic and ginger for 1 to 2 minutes. Toss in the carrots and 1/4 cup water and cook until the water has evaporated. Toss in the mushrooms and cook until the mushrooms have softened, 2 to 3 minutes. Sprinkle in the edamame and scallions. Add the soy, rice wine vinegar and 2 tablespoons water. Toss in the cooked soba, stir to combine and cook until the noodles are hot and the water has evaporated. Transfer to a serving dish and sprinkle with the peanuts.

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