Active Time

　　30 min

　　Total Time

　　30 min

　　Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.

　　

Ingredients

Makes 4 servings

　　

For sauce

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

　　

For noodles

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

　　

Step 1

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

　　

Step 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.

　　

Step 3

Heat oil in skillet over medium-high heat until it shimmers, then sauté ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and sauté, 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.

　　

Step 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.

　　Cooks& note:

　　If you aren't able to find Korean hot-pepper paste, substitute 3/4 teaspoon Chinese chile paste and reduce the amount of soy sauce to 1/4 cup.