Soba Noodles with Edamame and Peanuts (Anne Burrell) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
kosher salt |
8 to 9 ounces soba noodles (two-thirds of a 350g package) |
1 teaspoon sesame oil |
peanut oil |
2 cloves garlic, smashed and finely chopped |
1 -inch fresh ginger, peeled and finely grated |
1/2 jalapeno, seeds removed and finely chopped |
2 medium carrots, julienned (cut planks on a mandolin, then cut into strips) |
1/4 pound shiitake mushrooms, stemmed and julienned |
1 cup shelled edamame |
3 scallions, white and green sliced on the bias |
2 tablespoons soy sauce |
2 tablespoons rice wine vinegar |
1/4 cup peanuts, coarsely chopped |
Directions:
1. 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.
2. 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.
3. 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.
4. Transfer to a serving dish and sprinkle with the peanuts.
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