Ingredients for Spicy Soba Noodles with Shiitakes and Cabbage

• 80ml de agua

• 80ml soy sauce

• 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 tablespoon finely chopped garlic

• 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

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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