Spicy Soba Noodles with Mushrooms and Cabbage

OH dinner was so good last night, I just had it for breakfast this morning too...with a glass of cold green tea! I was quite impressed with how the recipe turned out - the taste was just really good! I should have cut the recipe in half though - it took me 2x to cook everything up - there is no way it could have all fit into a skillet.

Thank you for all the comments yesterday on my Blip, I tend to get a little contemplative at times ;)

Hope everyone has a great week!! I think summer might be over - cooler temps coming this week - 40's at night! I say bring it - ready for fall!

For sauce
1/3 cup water
1/3 cup soy sauce (I used wheat free Tamari - love the taste)
2 to 3 teaspoons Korean hot-pepper paste (I used Szechuan chili paste).
1 tablespoon packed brown sugar

For noodles
3 tablespoons sesame seeds
1/4 cup vegetable oil (I used Sesame oil)
2 tablespoons finely chopped peeled ginger
1 tablespoon finely chopped garlic (I added an extra tablespoon)
12 oz fresh shiitake mushrooms, stemmed and thinly sliced
(I used shiitake, portobello, oyster blend)
1 1/4 pound Napa cabbage, thinly sliced (8 cups)
6 scallions, thinly sliced
12 ounces soba (buckwheat noodles)
1.5 cup frozen shelled edamame
1 small bag of bean sprouts

Stir together all sauce ingredients until brown sugar is dissolved, then set aside.

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.

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, bean sprouts, 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.

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.