Spicy Soba with Edamame

Oh cold weather...

Spicy Soba Noodles with Edamame
Makes 4 servings

For sauce
~1/3 cup water
~1/3 cup soy sauce
4-6 teaspoons Korean chile paste
1 Tbs regular chile paste
1 chile pepper, minced
1 tablespoon brown sugar

For noodles
3 tablespoons sesame seeds
2 tablespoons minced ginger
1 tablespoon minced garlic
10 oz sliced mushrooms, shiitake or cremini
1 large Napa cabbage, sliced
6 scallions, thinly sliced
12 ounces soba
2 cups shelled frozen edamame (about 8oz)
Cornstarch slurry, if needed

Make the sauce. Mix in as much Korean chile paste as the liquid will
allow.

In a very large skillet, sauté ginger and garlic until fragrant. Add
shiitakes and sauté, stirring frequently, until tender and starting to
brown, about 6 minutes. Add cabbage and scallion whites and cook,
stirring occasionally, until cabbage is crisp-tender. Add sauce and
simmer 2 minutes.

While cabbage is cooking, cook soba and edamame together in a pasta pot
of boiling salted water until noodles are just tender, about 6 minutes.
Rinse the soba afterwards with cold water.

Mix everything together, adding the scallion whites and toasted sesame
seeds or sesame oil. If the sauce is a bit soupy, thicken with cornstarch
slurry.