Fideos Soba Picantes con Shiitakes y Repollo

Ingredients for Spicy Soba Noodles with Shiitakes and Cabbage

• 80ml de agua

• 80ml de salsa de soja

• 2 to 3 teaspoons Korean hot-pepper paste (sometimes labeled "gochujang")

• 1 cucharada de azúcar moreno compactado

• 3 cucharadas de semillas de sésamo

• 60ml de aceite vegetal

• 2 tablespoons finely chopped peeled ginger

• 1 cucharada de ajo finamente picado

• 275g fresh shiitake mushrooms, stemmed and thinly sliced

• 575g Napa cabbage, thinly sliced (1275g )

• 6 cebollinos, en rodajas finas

• 8 to 250g soba (buckwheat noodles)

• 240ml frozen shelled edamame

How to make Spicy Soba Noodles with Shiitakes and Cabbage

Stir together all sauce ingredients until brown sugar is dissolved, then set aside.

Toast sesame seeds in a dry 12-inch heavy skillet (not nonstick) over medium heat, stirring, until pale golden, then transfer to a small bowl.

Heat oil in skillet over medium-high heat until it shimmers, then sauté ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and sauté, stirring frequently, until tender and starting to brown, about 6 minutes. Reduce heat to medium, then add cabbage and most of spring onions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 6 minutes. Add sauce and simmer 2 minutes.

While cabbage is cooking, cook soba and edamame together in a pasta pot of boiling salted water (2 tablespoons salt for 5.7L water) until noodles are just tender, about 6 minutes. 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 sesame seeds and vegetable mixture. Serve sprinkled with reserved spring onions.

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