Thursday, June 30, 2011

Soba Noodles with Cabbage, Carrots, and Edamame

A summery, fresh, noodle dish with awesome, complete protein foods like buckwheat and edamame. And sriracha. Get your stir-fry on.

Total time (includes prep): about 40 minutes
Makes 4-6 servings

For Sauce:
1/3 C water
1/3 C tamari or light soy sauce
1 Tbsp honey or agave nectar
1-2 Tbsps Sriracha

For Stir-Fry:
2-3 scallions; white and pale green parts thinly sliced on a diagonal, green parts thinly sliced
1-inch piece ginger, peeled and minced
1 Tbsp minced garlic
4 medium carrots, peeled and thinly sliced on a diagonal
1 lb green cabbage, thinly sliced
¼ oz porcini mushrooms (about 4-5 pieces), rehydrated in a cup of hot water; mushrooms chopped and about ½ c soaking water reserved
2 Tbsp vegetable oil
9 oz soba noodles (I really like the ones pictured below)
1 ¼ C frozen shelled edamame
¼ C sesame seeds, toasted

Whisk together sauce ingredients in a bowl and set aside with a spoon for adding to the stir-fry. (Alternatively, you could put the sauce in a squeeze bottle—squeeze bottles like those red plastic ketchup bottles are one of my favorite inexpensive kitchen tools.)

Bring a large pot of water to boil for the soba and edamame and once it’s boiling, generously season with salt.

Meanwhile, in a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the ginger, garlic, white and pale green parts of the scallions, and cook for about 30 seconds, stirring frequently. Add the carrots and continue to cook for a few minutes, or until the carrots just start to soften. Add the cabbage, rehydrated mushrooms, and squirt in a few tablespoons of the sauce. Stir everything together to coat it in sauce and cook for a minute or two. When you hear yummy sizzling sounds on the bottom of the pan (when the vegetables start to brown in the pan because of lack of liquid), add a few tablespoons of the mushroom water and stir.

While the vegetables get going, cook your noodles. Into the pot of boiling water, add the soba noodles and edamame (the noodles cook pretty quickly and you want them to be al dente because you’re going to add them to the stir-fry later). Boil for about 3 minutes and drain. Add the noodles and edamame to the stir fry, squirt a few more tablespoons of sauce on top and toss to coat. Divide between bowls for serving and top with green parts of the scallions and toasted sesame seeds.

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