These green tea soba noodles were on sale at the store for a $1! Trying new things can be scary/exciting but with only a buck on the line I quickly gave in to my curiosities. The verdict? So yummy! They’re noodles so what’s not to love? I used the suggested recipe on the box as a starting point, then added edamame, nori and black sesame seeds. It all came together really quickly, plus it was super satisfying and flavorful – a weeknight win! This white wine sauce with garlic and ginger tastes good on just about anything so feel free to improvise and use ingredients you have on hand.
For the Noodle Dish
2 servings of your favorite soba noodles
12 oz shelled edamame
10 oz shiitake mushrooms
4 green onions
2 tablespoons black sesame seeds
1 tablespoon ghee or neutral oil
roasted seaweed to taste
sriracha or favorite spicy sauce for serving
For the White Wine Sauce
1/3 cup white wine
3 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon pepper flakes
2 garlic cloves, minced
1/2 inch of ginger, minced
Directions
Cook the noodles as instructed. Start by rubbing the mushrooms clean, then slice them. In a heated pan melt a bit of ghee or neutral oil, place mushrooms in pan until fragrant and light brown, add the minced garlic and ginger – sauté some more. Add the edamame then the rest of the sauce ingredients. Sauté for another minute or so, taste for salt and pepper. Top dish with green onion slices, nori strips and sesame seeds – oh and hot sauce – don’t forget that!