Spicy Soba Noodles With Shiitakes And Cabbage

• 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
• 3 tablespoons sesame seeds
• 1/4 cup vegetable oil
• 2 tablespoons finely chopped peeled ginger
• 1 tablespoon finely chopped garlic
• 10 oz 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

1. Stir together all sauce ingredients until brown sugar is dissolved, then set aside.
2. 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.
3. 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.
4. 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.

water, soy sauce, pepper, brown sugar, sesame seeds, vegetable oil, peeled ginger, garlic, shiitake mushrooms, cabbage, scallions, edamame

Taken from www.epicurious.com/recipes/food/views/spicy-soba-noodles-with-shiitakes-and-cabbage-239266 (may not work)