Soba noodles + edamame + spicy chilies = can't go wrong.
The inspiration for this soba noodle dish came from Smitten Kitchen - an amazing cooking blog to get addicted to if you're not already hooked. I will be making these soba noodles again. It looks like a long list of ingredients but I bet you already have most of them kicking around. And if you don't feel like buying a cabbage or want to swap another veggie in there, these would still be awesome!
Spicy chili sauce:
1/3 cup water
1/3 cup soy sauce or Tamari
2-3 teaspoons hot-chili sauce (like Sambal or Sriracha)
1 tablespoon packed brown sugar
2 teaspoons sesame oil
1 clove minced garlic
1 teaspoon minced fresh ginger
2 inches fresh ginger
4 cloves of garlic
10 oz fresh shiitake mushrooms (any mushroom would work)
1 small Napa cabbage
1 package soba noodles
1 cup frozen shelled edamame
1. Mix together all sauce ingredients until brown sugar is dissolved. I threw them into a ball jar and shook it for a few seconds.
2. Saute the minced ginger and garlic in oil until they're softened.
3. Add the mushrooms and saute until they're brown. Add cabbage and scallions and saute until cabbage is beginning to soften but still crunchy.
4. Add about half the sauce and saute until it's reduced.
5. While the veggies are cooking, boil water for the soba noodles. Cook the noodles and the edamame together until the soba noodles are al dente.
6. Drain the noodles and edamame then toss with the rest of the sauce.
7. Mix everything (soba, edamame, veggies) together. Voila!