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.