Soba with shiitake mushrooms and edamame beans
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 455, total fat 11 G., saturated fats 1 G., proteins 20 G., carbohydrates 77 G., fiber 4 G., cholesterol 0 mg, sodium 1064 mg, sugar - G.
Calories 455, total fat 11 G., saturated fats 1 G., proteins 20 G., carbohydrates 77 G., fiber 4 G., cholesterol 0 mg, sodium 1064 mg, sugar - G.
This delicious and healthy Asian dish is packed with protein and fiber. Buckwheat soba noodles are cooked with shiitake mushrooms and edamame (unripe soybeans), while fresh herbs and a few Asian seasonings add a rich and complex flavor. Perfect for a midweek dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons of vegetable oil
- 350 g shiitake mushrooms, sliced (remove stems)
- 340 g of buckwheat soba noodles
- 1 cup frozen shelled edamame beans
- 1 bunch cilantro (about 2 cups leaves)
- 1 bunch mint (about 1 cup leaves)
- 1 bunch green onions, coarsely chopped
- 1.5 tbsp soy sauce
- 1.5 tbsp. l. rice vinegar (no salt or sugar)
- 1 tbsp Sriracha sauce (Asian chili sauce)
- 1.5 tsp. dark sesame oil
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Recipes with similar ingredients: shiitake mushrooms, edamame beans, rice vinegar, sesame oil, mint, cilantro
Cooking the dish according to the recipe:
- Bring a large saucepan 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, 5–6 minutes. Drain and rinse the noodles and beans under cold water until completely cool; transfer to the bowl with the mushrooms.
- In a food processor, combine the cilantro leaves (reserving some for serving), mint, green onions, 2 tablespoons water, soy sauce, vinegar, Sriracha sauce, and sesame oil until smooth; stir in the noodles and edamame. Top with the remaining cilantro.
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