Comments on: spicy soba noodles with shiitakes

By: Zoë

Zoë — Thu, 04 Mar 2010 14:54:17 +0000

#34 thb – I buy frozen edamame that has already been shelled. My grocery store tends to carry both a shelled version, and a whole pod version. I’d say it’s easier to buy the frozen stuff that’s already shelled, but if that’s not an option you may as well defrost the whole stuff and shell it yourself. Using thawed edamame shouldn’t change the cooking drastically.

By: thb

thb — Tue, 02 Mar 2010 02:22:39 +0000

how do you shell the edamame while it’s still frozen??

By: maire

maire — Sun, 01 Mar 2009 00:41:12 +0000

Oops– also, I used a Thai chili-garlic paste in lieu of the Korean paste, since that’s what I had in my fridge. Worked great.

By: maire

maire — Sun, 01 Mar 2009 00:39:42 +0000

Just made this tonight. So quick, easy, tasty, and healthy. LOVE it. Thanks so much for the recipe!

By: vinylhaven

vinylhaven — Sun, 08 Feb 2009 23:01:40 +0000

wow, i just made this and well….wow. i love soba noodles for any reason, usually doing a peanut sauce, but this is wonderful. all the textures and shapes, maybe we could add a little minced red pepper for added dash of colour, but flavorwise it’s a winner. i made the whole batch and it’s just me here this weekend, i don’t think it will last for long, i love it. thanks.

By: Susannah

Susannah — Thu, 18 Dec 2008 01:19:43 +0000

I clicked through from Everyday Food’s “Dinner Tonight” blog, and I’m so happy I did! Yours is my new favorite recipe resource–I’ve pulled a bunch of new ideas from your archives that I’m eager to try. So, since I too am always looking for *the* soba noodle recipe, I tried this one and had great results. I followed the recipe to a tee (with the small substitution of Chinese chile paste @ the reduced amt of 1 tsp, per the instructions). It was lovely! A savory, subtly spicy sauce with lots of delicious veg bang for the buck. And besides the fresh vegetables, these are things I usually have in the pantry. I have a feeling this will end up in the permanent rotation. Now, on to the Cranberry Vanilla Coffee Cake… (And thank you for the fantastic new recipes.)

By: alex

alex — Tue, 02 Dec 2008 04:45:54 +0000

hmm. thanks to my csa, i have red cabbage AND savoy cabbage in my fridge, but no napa cabbage. i’m assuming savoy would work better than red?

By: Lindsay

Lindsay — Thu, 13 Sep 2007 00:09:49 +0000

I made this last night, just like the recipe but with less cabbage. I know cabbage cooks down significantly, but EIGHT CUPS?!? Yikes.

…and then of course I loved loved LOVED the noodles but thought they could have used more cabbage. hehe. ;)

Next time, I’m totally trusting your recipes. :)

By: miastella

miastella — Tue, 04 Sep 2007 21:54:46 +0000

psssttt….I just made this…the kids are fighting over the bowl….No…I want more, no…I WANT MORE….This is a keeper!

By: babibi

babibi — Tue, 04 Sep 2007 03:39:25 +0000

this is a mainstay summer recipe in korean households (sans edamame which i suspect tends to fall to the bottom and collect in the bowl as you eat it). i whip this up all the time. if you’re a fan of kimchi, about a half cup or cup of sliced kimchi gives it another added dimension. shredded carrots and cucumbers also give it a refreshing crunch!

the difference between the thai chilli sauce and korean chilli paste is mainly that the former is saltier and the latter a bit sweet. the thai stuff is probably spicier too. korean chilli paste tends to be more bark than bite.

but yummy either way.