Soba Noodles with Shitake Mushrooms and Cabbage
- Number of Servings: 4
Ingredients
1/2 cup Miso-Tumeric Dressing3 tablespoons sesame seeds1/4 cup vegetable oil2 tablespoons finely chopped peeled ginger1 tablespoon finely chopped garlic10 oz fresh shiitake mushrooms, stemmed and thinly sliced1 1/4 pound Napa cabbage, thinly sliced (8 cups)6 scallions, thinly sliced8 to 9 ounces soba (buckwheat noodles)1 cup frozen shelled edamame
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 sauté ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and sauté, 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 Miso-Tumeric Dressing 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.
Serving Size: Makes 4 1.5-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user LANAIKAYAKER.
Heat oil in skillet over medium-high heat until it shimmers, then sauté ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and sauté, 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 Miso-Tumeric Dressing 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.
Serving Size: Makes 4 1.5-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user LANAIKAYAKER.
Nutritional Info Amount Per Serving
- Calories: 429.9
- Total Fat: 22.3 g
- Cholesterol: 0.0 mg
- Sodium: 234.8 mg
- Total Carbs: 49.2 g
- Dietary Fiber: 5.6 g
- Protein: 13.6 g
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