Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Spicy Soba Noodles with Shiitake and Napa Cabbage

Recipe courtesy of Smitten Kitchen. Adapted for Intervale Food Hub Ingredients!



For sauce
1/3 cup water
1/3 cup soy sauce
2 to 3 teaspoons Korean hot-pepper paste (sometimes labeled “gochujang”) (If you don't have Korean hot-pepper paste, you can substitute 3/4 teaspoon chile sauce, such as sriracha, and reduce the amount of soy sauce to 1/4 cup.)
1 tablespoon packed brown sugar (IFH Note: try replacing with maple syrup for a local alternative!)

For noodles
1/4 cup vegetable oil
2 tablespoons finely chopped peeled ginger (IFH note: powdered ginger packs less of a punch, but is a great shelf-stable option!)
1 tablespoon finely chopped garlic
10 ounces fresh shiitake mushrooms, stemmed and thinly sliced
1 1/4 pound Napa cabbage, thinly sliced (8 cups)
6 scallions, thinly sliced
8 to 9 ounces soba (buckwheat noodles)  (IFH note: Other rice noodles can be substituted if you have them on hand)g
IFH Note: Optional: 1 cup frozen shelled edamame and 3 tablespoons sesame seeds



  1. Stir together all sauce ingredients until sugar is dissolved, then set aside.
  2. 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.
  3. Heat oil in skillet over medium-high heat until it shimmers, then saute ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and saute, 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.
  4. 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.