This is a new favourite of mine! Perfect for a weeknight dinner (because it’s quick & easy) or a dinner party (because it’s beautiful & tasty). Maybe a little tricky to find the ingredients, depending where you are, but check your local Asian grocer and other specialty shops. It’s worth it!
Soba noodles, made from buckwheat, are naturally gluten-free (if that matters to you). Edamame beans are young soybeans still in the pod, a great source of protein and as whole a food as it gets! I was lucky to find fresh shiitake mushrooms at a local supermarket, but they’re usually easier to find dried, at Asian grocery stores. Just rehydrate them in hot water and you’re good to go.
Soba Noodles with Edamame & Shiitake Mushrooms
- Blender or food processor
- 1 cup fresh coriander
- 2 cm ginger grated
- 2 cloves garlic peeled
- 4 green onions chopped
- 2 tbsp soy sauce
- 2 tsp rice vinegar
- 1 tsp chilli sauce
- 1 tsp sesame oil
- 1 tsp salt
- 1 tbsp vegetable oil
- 150 g fresh shiitake mushrooms sliced
- 150 g soba noodles about half a packet
- 1 cup edamame beans shelled
- Set some fresh coriander aside for garnish.
- In a blender or food processor, add the rest of the coriander, with the ginger, garlic, green onions, soy sauce, rice vinegar, chilli sauce, sesame oil and a tablespoon of water.
- Pulse, add a bit more water, and pulse again until it's a sauce (but not too smooth).
- Bring a pot of water to boil with the salt, and add the soba noodles and edamame. Cook together until the noodles are al dente (tender but with some chew).
- Meanwhile, add the oil to a shallow pan, and sauté the shiitake mushrooms until soft.
- Once the soba noodles are cooked, drain the water and transfer the noodles and edamame to a large serving dish.
- Add the cooked mushrooms, toss the sauce through the noodles, and garnish with the extra coriander before serving.