Soba Noodles with Shiitakes and Edamame

Soba Noodles with Shiitakes and Edamame is a main course that serves 4. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 444 calories, 19g of protein, and 12g of fat per serving. For $4.96 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. It is brought to you by Foodnetwork. If you have sriracha, edamame, kosher salt, and a few other ingredients on hand, you can make it. 6 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 35 minutes. With a spoonacular score of 73%, this dish is pretty good. Spicy Soba With Shiitakes And Edamame, Spicy Soba Noodles With Shiitakes, and Spicy Soba Noodles with Shiitakes and Cabbage are very similar to this recipe.

Servings: 4

Preparation duration: 25 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 bunch cilantro (about 2 cups leaves)

1 cup frozen shelled edamame

Kosher salt

1 bunch mint (about 1 cup leaves)

1 1/2 tablespoons rice vinegar (not seasoned)

1 bunch scallions, roughly chopped

1 1/2 teaspoons toasted sesame oil

12 ounces shiitake mushrooms, stemmed and sliced

12 ounces soba noodles

1 1/2 tablespoons soy sauce

1 tablespoon Sriracha (Asian chile sauce)

2 tablespoons vegetable oil

Equipment:

frying pan

pot

bowl

food processor

Cooking instruction summary:

Bring a large pot of salted water to a boil. Meanwhile, heat the vegetable oil in a medium skillet over medium-high heat. Add the mushrooms and season with salt. Cook, stirring occasionally, until golden and tender, about 4 minutes. Transfer to a large bowl; let cool slightly. Add the noodles and edamame to the boiling water. Cook until the noodles are al dente, 5 to 6 minutes. Drain and run under cold water until cool; add to the bowl with the mushrooms. Pulse all but a few cilantro leaves, the mint, scallions, 2 tablespoons water, the soy sauce, vinegar, Sriracha and sesame oil in a food processor until roughly chopped; toss with the noodles and edamame. Top with the remaining cilantro. Photograph by Justin Walker

 

Step by step:


1. Bring a large pot of salted water to a boil. Meanwhile, heat the vegetable oil in a medium skillet over medium-high heat.

2. Add the mushrooms and season with salt. Cook, stirring occasionally, until golden and tender, about 4 minutes.

3. Transfer to a large bowl; let cool slightly.

4. Add the noodles and edamame to the boiling water. Cook until the noodles are al dente, 5 to 6 minutes.

5. Drain and run under cold water until cool; add to the bowl with the mushrooms.

6. Pulse all but a few cilantro leaves, the mint, scallions, 2 tablespoons water, the soy sauce, vinegar, Sriracha and sesame oil in a food processor until roughly chopped; toss with the noodles and edamame. Top with the remaining cilantro.

7. Photograph by Justin Walker


Nutrition Information:

Quickview
444k Calories
19g Protein
11g Total Fat
74g Carbs
24% Health Score
Limit These
Calories
444k
22%

Fat
11g
18%

  Saturated Fat
6g
39%

Carbohydrates
74g
25%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
1342mg
58%

Get Enough Of These
Protein
19g
39%

Manganese
1mg
88%

Folate
190µg
48%

Phosphorus
390mg
39%

Vitamin B1
0.51mg
34%

Vitamin B3
6mg
34%

Magnesium
128mg
32%

Vitamin K
30µg
30%

Vitamin B6
0.52mg
26%

Copper
0.47mg
24%

Vitamin B5
2mg
23%

Vitamin B2
0.38mg
22%

Iron
3mg
22%

Potassium
693mg
20%

Zinc
2mg
20%

Fiber
4g
18%

Vitamin C
6mg
8%

Selenium
4µg
7%

Calcium
66mg
7%

Vitamin A
242IU
5%

Vitamin E
0.64mg
4%

Vitamin D
0.34µg
2%

covered percent of daily need
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