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Spicy Soba Noodles
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Healthy nutrition
Wednesday December 5th, 2018
Melanie Waxman, our nutrition expert, shares this delicious soba noodles. It is a highly energizing and strengthening dish ideal for activities on cold wintery days.
20 minutes
4 people
For sauce
- 1/3 cup water
1/3 cup shoyu - Juice of half an orange
- Grated orange rind
2 tablespoons mirin
For noodles
- 3 tablespoons toasted sesame seeds
- 2-3 tablespoons sesame oil
- 2 tablespoons minced ginger
- 1 tablespoon minced garlic
- 2 cups fresh shiitake mushrooms, stemmed and thinly sliced
- 2 cups Napa cabbage, thinly sliced
- 3 scallions, thinly sliced
- 8 to 9 ounces soba (buckwheat noodles)
- 1 cup frozen shelled edamame
Preparation
- Mix the sauce ingredients together and set aside.
- Heat the oil in skillet over medium-high and add the ginger and garlic. Stirring, until fragrant, about 30 seconds.
- Add shiitakes and sauté, stirring frequently, until tender and starting to brown.
- Reduce the heat to medium, and then add the cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until the cabbage is crisp-tender. Add the sauce and simmer 2 minutes.
- While cabbage is cooking, cook soba and edamame together in a pasta pot of boiling until the noodles are just tender.
- 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 the sesame seeds and vegetable mixture. Serve sprinkled with reserved scallions.
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