Spicy Soba Noodles with Shiitakes and Cabbage

Recipe adapted from www.smittenkitchen.com


1/3 cup water

1/4 cup soy sauce

2 - 3 teaspoons hot Chinese chile paste

1 tablespoon packed brown sugar

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 small head bok choi, thinly thinly sliced

1 1/4 lb. Napa cabbage, thinly sliced (about 8 cups)

8 - 9 ounces soba noodles


Stir together the first 4 ingredients and set aside (this is your sauce). Toast the sesame seeds in a  dry 12 inch heavy skillet over medium heat, stirring, until pale golden, then transfer to a small bowl. Heat the oil in a skillet over medium high heat until it shimmers, then sauté the ginger and garlic, stirring, until fragrant, about 30 seconds. Add the shiitakes and bok choi, and sauté, stirring frequently, until tender (about 6 minutes). Reduce the heat to medium, then add the cabbage and cook until the cabbage is crisp-tender (about another 6 minutes). Add the sauce and simmer for 2 minutes. While the cabbage is cooking, cook the soba in a pasta pot of boiling, salted water until the noodles are tender (6 minutes or so). Drain in a colander and some cool water over the noodles to stop the cooking, then drain again. Transfer to a large bowl and toss with the sesame seeds and vegetable mix. 

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