Soba Noodles with Shiitakes and Edamame

• Kosher salt
• 2 tablespoons vegetable oil
• 12 ounces shiitake mushrooms, stemmed and sliced
• 12 ounces soba noodles
• 1 cup frozen shelled edamame
• 1 bunch cilantro (about 2 cups leaves)
• 1 bunch mint (about 1 cup leaves)
• 1 bunch scallions, roughly chopped
• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons rice vinegar (not seasoned)
• 1 tablespoon Sriracha (Asian chile sauce)
• 1 1/2 teaspoons toasted sesame oil

1. Bring a large pot of salted water to a boil.
2. Meanwhile, heat the vegetable oil in a medium skillet over medium-high heat.
3. Add the mushrooms and season with salt.
4. Cook, stirring occasionally, until golden and tender, about 4 minutes.
5. Transfer to a large bowl; let cool slightly.
6. Add the noodles and edamame to the boiling water.
7. Cook until the noodles are al dente, 5 to 6 minutes.
8. Drain and run under cold water until cool; add to the bowl with the mushrooms.
9. 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.
10. Top with the remaining cilantro.
11. Per serving: Calories 455; Fat 11 g (Saturated 1 g); Cholesterol 0 mg; Sodium 1,064 mg; Carbohydrate 77 g; Fiber 4 g; Protein 20 g
12. Photograph by Justin Walker

kosher salt, vegetable oil, shiitake mushrooms, noodles, edamame, cilantro, mint, scallions, soy sauce, rice vinegar, sriracha, sesame oil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/soba-noodles-with-shiitakes-and-edamame.html (may not work)