SPICY SOBA NOODLES WITH SHIITAKES AND CABBAGE
Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.
Provided by Maggie Ruggiero
Categories Ginger Mushroom Pasta Pepper Vegetable Sauté Vegetarian Dinner Lunch Vegan Noodle Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- 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 scallions (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 6 quarts 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 scallions.
SOBA NOODLES WITH SHIITAKES AND EDAMAME RECIPE - (4.5/5)
Provided by GuidingVegan
Number Of Ingredients 12
Steps:
- Directions Bring a large pot of salted water to a boil. Meanwhile, heat the vegetable oil in a medium skillet over medium-high heat. Add the mushrooms and season with salt. Cook, stirring occasionally, until golden and tender, about 4 minutes. Transfer to a large bowl; let cool slightly. Add the noodles and edamame to the boiling water. Cook until the noodles are al dente, 5 to 6 minutes. Drain and run under cold water until cool; add to the bowl with the mushrooms. Pulse all but a few cilantro leaves, the mint, scallions, 2 tablespoons water, the soy sauce, vinegar, Sriracha and sesame oil in a food processor until roughly chopped; toss with the noodles and edamame. Top with the remaining cilantro.
EDAMAME AND SOBA NOODLE BOWL
Toothsome soba noodles are made from buckwheat flour. -Matthew Hass, Franklin, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 6 qt. stockpot, cook noodles according to package directions; drain and return to pan., Meanwhile, in a large skillet, heat oil over medium heat. Add broccoli and onion; cook and stir until crisp-tender, 4-6 minutes. Add edamame and carrots; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add vegetable mixture, dressing and pepper to noodles; toss to combine. Sprinkle with sesame seeds if desired.
Nutrition Facts : Calories 414 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 867mg sodium, Carbohydrate 64g carbohydrate (12g sugars, Fiber 4g fiber), Protein 18g protein.
SOBA NOODLES WITH EDAMAME AND PEANUTS
Steps:
- Bring a large pot of salted water to a boil. Toss in the soba and swish them around with a pair of tongs so they don't stick together. Cook the noodles until they are soft, 5 to 6 minutes. Strain through a colander and immediately rinse with cold water. Transfer to a bowl and toss with the sesame oil.
- Coat a large straight-sided saute pan with peanut oil and toss in the garlic, ginger and jalapeno. Bring the pan to a medium heat and cook the garlic and ginger for 1 to 2 minutes. Toss in the carrots and 1/4 cup water and cook until the water has evaporated. Toss in the mushrooms and cook until the mushrooms have softened, 2 to 3 minutes. Sprinkle in the edamame and scallions.
- Add the soy, rice wine vinegar and 2 tablespoons water. Toss in the cooked soba, stir to combine and cook until the noodles are hot and the water has evaporated.
- Transfer to a serving dish and sprinkle with the peanuts.
SOBA NOODLES WITH SHIITAKES, BROCCOLI AND TOFU
Soba noodles are Japanese, not Chinese, but I love using them in Chinese stir-fries. They have a wonderful nutty flavor, and buckwheat has a lot going for it nutritionally - it is a good source of manganese, copper and magnesium, and it is also high in phytonutrients. To make a quick vegetable stock, simmer the shiitake mushroom stalks in a small amount of water for about 20 minutes.
Provided by Martha Rose Shulman
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 16
Steps:
- Combine stock, soy sauce, rice wine or sherry, sugar and salt to taste in a small bowl. Stir until sugar and salt dissolve. Combine garlic, ginger, and pepper flakes or minced chile in another bowl.
- Bring a large saucepan or pot of water to a boil, add salt to taste and baby broccoli. As soon as water comes back to a boil (about 1 minute), use a skimmer to remove broccoli and transfer it to a bowl of cold water. Drain in a colander, then on paper towels. Cut stems away from florets and slice about 1/2 inch thick. Bring water back to a boil and cook soba. Drain and toss with 2 teaspoons sesame oil.
- Place all ingredients within reach of your wok. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added. Swirl in 1 tablespoon of the oil and add tofu. Stir-fry 1 to 2 minutes, until it begins to color, and remove to a plate. Add remaining oil and garlic, ginger and chile. Stir-fry for no more than 10 seconds and add mushrooms. Stir-fry for 1 minute and add broccoli and the light parts of the scallions. Stir-fry 1 to 2 minutes. Add the noodles, tofu and the stock mixture. Reduce heat to medium and stir-fry 1 to 2 minutes. Add cilantro and the dark green part of the scallions, stir-fry another 30 seconds to a minute, until well combined, and serve.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 498 milligrams, Sugar 3 grams
SOBA NOODLES IN BROTH WITH SPINACH AND SHIITAKES
This dish is inspired by a recipe by Sonoko Kondo in her wonderful book "The Poetical Pursuit of Food" (Clarkson Potter, 1986). Soba noodles represent longevity in Japan because they are long and lean. When you eat them, slurp them without breaking the noodles.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, main course
Time 1h
Yield Four generous servings
Number Of Ingredients 8
Steps:
- Place the kombu and shiitakes in a large bowl, and cover with 4 1/2 cups hot water. Soak for 30 minutes. Place a strainer over a bowl and drain. Squeeze the mushrooms over the strainer, then rinse. Remove the mushroom stems and discard. Slice the caps thinly.
- Meanwhile, cook the soba noodles. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, add the soba. As the water comes back to a boil, add 1/2 cup of cold water to prevent it from boiling over. Allow to come back to a boil again, and add another 1/2 cup of cold water. Check for doneness, and if necessary bring back to a boil one more time and add another 1/2 cup of cold water. The soba should be tender all the way through but al dente -- slightly firm to the bite. Transfer immediately to the ice water, and allow to cool for a few minutes, then drain.
- Bring the water back to a boil, salt generously and add the spinach. Blanch for one minute, and transfer to a bowl of ice water. Drain, squeeze out excess liquid, and cut the squeezed bundle of spinach into four pieces.
- Divide the noodles, spinach, mushrooms and green onions among four large soup bowls. In a saucepan, combine the soaking water from the kombu and mushrooms, the sake, mirin and soy sauce. Bring to a simmer. Taste and adjust seasonings. Pour over the ingredients in the soup bowls, and serve at once.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 1 gram, Carbohydrate 71 grams, Fat 1 gram, Fiber 3 grams, Protein 17 grams, SaturatedFat 0 grams, Sodium 1129 milligrams, Sugar 1 gram
SOBA NOODLES WITH TOFU, SHIITAKE MUSHROOMS AND BROCCOLI
I like to use soba for this dish. The buckwheat noodles have a nutty flavor and contribute a measure of all-important whole grain to the dish.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, main course
Time 20m
Yield Serves 4 generously
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water and blanch for 1 minute. Remove to the ice water. Allow to cool, then drain and dry on paper towels. Cover the pot of water and keep hot.
- Heat a wide, heavy skillet or wok over medium-high heat and add 1 tablespoon of the oil. When it is rippling hot, add the mushrooms and sear for 5 minutes, stirring from time to time. Turn the heat to medium, add the garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer the contents of the pan to a bowl.
- Return the pan to medium-high heat and heat the remaining tablespoon of oil until rippling. Add the tofu and sear on both sides until it begins to color, about 1 minute per side. Add 1 teaspoon soy sauce and stir together. Return the mushroom mixture and the broccoli to the pan. Add the stock and soy sauce, bring to a simmer and turn the heat to low. Simmer uncovered for a minute or two, until the broccoli is crisp-tender, then turn off the heat.
- Meanwhile, bring the pot of water back to a boil and add the pasta. Cook soba or udon noodles until al dente, about 5 minutes. Cook softened rice noodles for 1 minute. Drain and toss with the mushrooms and the broccoli. Heat through, add the cilantro and sesame oil, toss together, and serve.
Nutrition Facts : @context http, Calories 464, UnsaturatedFat 13 grams, Carbohydrate 60 grams, Fat 17 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 582 milligrams, Sugar 6 grams, TransFat 0 grams
More about "soba noodles with shiitakes and edamame recipes"
EASY SOBA NOODLES RECIPE | FEASTING AT HOME
From feastingathome.com
4.6/5 (11)Calories 380 per servingCategory Vegan
SOBA NOODLES WITH EDAMAME & SHIITAKE MUSHROOMS
From plantifulcoach.com
Cuisine JapaneseCategory Main CourseServings 4
SOBA NOODLE SALAD WITH EDAMAME - EATING BIRD FOOD
From eatingbirdfood.com
SESAME SOBA NOODLES RECIPE - LOVE AND LEMONS
From loveandlemons.com
SUPER EASY SESAME SOBA NOODLES WITH KALE AND …
From foodnetwork.ca
SOBA NOODLES WITH SHIITAKES AND EDAMAME - FOOD NETWORK
From foodnetwork.com
Estimated Reading Time 2 mins
SUGAR SNAP PEA AND CARROT SOBA NOODLES - COOKIE AND KATE
From cookieandkate.com
SPICY SHIITAKE SOBA NOODLES WITH PEANUT SAUCE (VEGAN) - PICKLES …
From picklesnhoney.com
HEALTHY AND TASTY SOBA NOODLES - FOOD FAITH FITNESS
From foodfaithfitness.com
SOBA WITH SHIITAKES AND EDAMAME | PUNCHFORK
From punchfork.com
ANNABEL LANGBEIN RECIPES: SHIITAKE SOBA NOODLES, BLACK BEAN BEEF ...
From nzherald.co.nz
SPICY SOBA NOODLES WITH SHIITAKES – SMITTEN KITCHEN
From smittenkitchen.com
SOBA NOODLES WITH ASPARAGUS RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
SOBA-EDAMAME NOODLE BOWL RECIPE | MYRECIPES
From myrecipes.com
SOBA NOODLE BOWL RECIPES
From allrecipes.com
BEST SOBA NOODLES WITH SHIITAKES AND EDAMAME RECIPES
From alicerecipes.com
You'll also love