Soba Noodles with Edamame and Peanuts
Servings: 4
Recipe courtesy Anne Burrell.
Ingredients
- Kosher salt
- 9 oz Soba noodles, 8 to 9 ounces (two-thirds of a 350 g package)
- 1 tsp Sesame oil
- Peanut oil
- 2 clove Garlic, smashed and finely chopped
- 1 piece Ginger, 1-inch, fresh, peeled and finely grated
- 1/2 Jalapeno, seeded, finely chopped
- 2 Carrot, medium, julienned
- 1/4 lb Shiitake, stemmed and julienned
- 1 cup Edamame, shelled
- 3 Green onion, white and green, sliced on the bias
- 2 tbsp Soy sauce
- 2 tbsp Rice vinegar
- 1/4 cup Peanuts, coarsely chopped
Directions
- Cook the soba in a large pot of salted boiling water, swishing with tongs so they don't stick, until soft, 5 to 6 minutes. Drain, rinse immediately with cold water and toss with the sesame oil.
- Coat a large straight-sided saute pan with peanut oil, add the garlic, ginger and jalapeno and cook over medium heat 1 to 2 minutes.
- Add the carrots and 1/4 cup water and cook until the water evaporates. Add the mushrooms and cook until soft, 2 to 3 minutes. Sprinkle in the edamame and scallions.
- Add the soy sauce, vinegar and 2 tablespoons water, toss in the soba and cook until hot and the water has evaporated. Sprinkle with the peanuts to serve.