Vegetarian

Soba Noodles with Mushrooms, Carrots and Cabbage takes several minutes to prepare.

Soba Noodles with Mushrooms, Carrots and Cabbage takes several minutes to cook.

Soba Noodles with Mushrooms, Carrots and Cabbage makes 4 servings.

The ingredients for Soba Noodles with Mushrooms, Carrots and Cabbage are:

For sauce
1/3 cup water
1/3 cup soy sauce
2 to 3 teaspoons Korean hot-pepper paste (sometimes labeled ?gochujang?)
1 tablespoon packed brown sugar

For noodles
3 tablespoons sesame seeds
1/4 cup vegetable oil
2 tablespoons finely chopped peeled ginger
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)
1 cup frozen shelled edamame

Here is how you make Soba Noodles with Mushrooms, Carrots and Cabbage:

Makes 4 servingsStir together all sauce ingredients until brown sugar is dissolved, then set aside.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.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.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.Number of Servings: 4Recipe submitted by SparkPeople user JS1UCSD.

The nutritional information for Soba Noodles with Mushrooms, Carrots and Cabbage is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 273.3

• Total Fat: 2.6 g
• Cholesterol: 0.0 mg
• Sodium: 1,239.9 mg
• Total Carbs: 56.5 g
• Dietary Fiber: 5.0 g
• Protein: 10.2 g