Soba Noodles with Edamame and Peanuts

• Kosher salt
• 8 to 9 ounces soba noodles (two-thirds of a 350g package)
• 1 teaspoon sesame oil
• Peanut oil
• 2 cloves garlic, smashed and finely chopped
• 1 -inch fresh ginger, peeled and finely grated
• 1/2 jalapeno, seeds removed and finely chopped
• 2 medium carrots, julienned (cut planks on a mandolin, then cut into strips)
• 1/4 pound shiitake mushrooms, stemmed and julienned
• 1 cup shelled edamame
• 3 scallions, white and green sliced on the bias
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1/4 cup peanuts, coarsely chopped

1. Bring a large pot of salted water to a boil.
2. Toss in the soba and swish them around with a pair of tongs so they don't stick together.
3. Cook the noodles until they are soft, 5 to 6 minutes.
4. Strain through a colander and immediately rinse with cold water.
5. Transfer to a bowl and toss with the sesame oil.
6. Coat a large straight-sided saute pan with peanut oil and toss in the garlic, ginger and jalapeno.
7. Bring the pan to a medium heat and cook the garlic and ginger for 1 to 2 minutes.
8. Toss in the carrots and 1/4 cup water and cook until the water has evaporated.
9. Toss in the mushrooms and cook until the mushrooms have softened, 2 to 3 minutes.
10. Sprinkle in the edamame and scallions.
11. Add the soy, rice wine vinegar and 2 tablespoons water.
12. Toss in the cooked soba, stir to combine and cook until the noodles are hot and the water has evaporated.
13. Transfer to a serving dish and sprinkle with the peanuts.

kosher salt, noodles, sesame oil, peanut oil, garlic, ginger, carrots, shiitake mushrooms, shelled edamame, scallions, soy sauce, rice wine vinegar, peanuts

Taken from www.foodnetwork.com/recipes/anne-burrell/soba-noodles-with-edamame-and-peanuts-recipe.html (may not work)