- 4
Ingredients
- Kosher salt
- 2 bundles soba noodles
- 1 teaspoon sesame oil
- Peanut oil
- 2 cloves garlic, smashed, fine chop
- 1 " fresh ginger, peeled, fine grated
- 1/2 jalapeno, seeds removed, fine chop
- 2 medium carrots, julienned
- 1/4 lb. shiitake mushrooms, stemmed, julienned
- 1 cup shelled edamame
- 3 scallions, white & green sliced on the bias
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1/4 cup peanuts, coarsely chopped
Preparation
Step 1
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 until they are soft, 5-6 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 med-heat and cook garlic and ginger 1-2 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, 2-3 minutes. Sprinkle in the edamame and scallions.
Add soy, rice wine vinegar and 2 tablespoons water. Toss in 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.