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Soba Noodles with Shiitakes and Edamame


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Rate this recipe 4.5/5 (19 Votes)


  • 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


Servings 4
Preparation time 25mins
Cooking time 35mins
Adapted from


Step 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.

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.

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.

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