Soba Noodles with Shiitakes and Edamame
Soba Noodles with Shiitakes and Edamame is a main course that serves 4. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 444 calories, 19g of protein, and 12g of fat per serving. For $4.96 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. It is brought to you by Foodnetwork. If you have sriracha, edamame, kosher salt, and a few other ingredients on hand, you can make it. 6 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 35 minutes. With a spoonacular score of 73%, this dish is pretty good. Spicy Soba With Shiitakes And Edamame, Spicy Soba Noodles With Shiitakes, and Spicy Soba Noodles with Shiitakes and Cabbage are very similar to this recipe.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 10 minutes
Ingredients:
1 bunch cilantro (about 2 cups leaves)
1 cup frozen shelled edamame
Kosher salt
1 bunch mint (about 1 cup leaves)
1 1/2 tablespoons rice vinegar (not seasoned).jpg)
1 bunch scallions, roughly chopped
1 1/2 teaspoons toasted sesame oil
12 ounces shiitake mushrooms, stemmed and sliced
12 ounces soba noodles
1 1/2 tablespoons soy sauce
1 tablespoon Sriracha (Asian chile sauce)
2 tablespoons vegetable oil
Equipment:
frying pan
pot
bowl
food processor
Cooking instruction summary:
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. Photograph by Justin Walker
Step by step:
1. Bring a large pot of salted water to a boil. Meanwhile, heat the vegetable oil in a medium skillet over medium-high heat.
2. Add the mushrooms and season with salt. Cook, stirring occasionally, until golden and tender, about 4 minutes.
3. Transfer to a large bowl; let cool slightly.
4. Add the noodles and edamame to the boiling water. Cook until the noodles are al dente, 5 to 6 minutes.
5. Drain and run under cold water until cool; add to the bowl with the mushrooms.
6. 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.
7. Photograph by Justin Walker
Nutrition Information:
covered percent of daily need
