Soba Noodles with Shiitakes and Edamame

Ingredients

• 1 bunch cilantro leaves 2 cups leaves
• 1 cup edamame frozen shelled
• 4 servings kosher salt 
• 1 bunch mint leaves 1 cup leaves
• 1.5 tablespoons rice vinegar not seasoned
• 1 bunch scallions roughly chopped
• 1.5 teaspoons sesame oil toasted
• 12 ounces mushroom caps stemmed sliced
• 12 ounces soba noodles 
• 1.5 tablespoons soya sauce 
• 1 tablespoon sriracha Asian chile sauce
• 2 tablespoons vegetable oil 

Equipment

• food processor
• bowl
• frying pan
• pot

Directions

1. Bring a large pot of salted water to a boil. Meanwhile, heat the vegetable oil in a medium skillet over medium-high heat.
2. Add the mushrooms and season with salt. Cook, stirring occasionally, until golden and tender, about 4 minutes.
3. Transfer to a large bowl; let cool slightly.
4. Add the noodles and edamame to the boiling water. Cook until the noodles are al dente, 5 to 6 minutes.
5. Drain and run under cold water until cool; add to the bowl with the mushrooms.
6. Pulse all but a few cilantro leaves, the mint, scallions, 2 tablespoons water, the soy sauce, vinegar, Sriracha and sesame oil in a food processor until roughly chopped; toss with the noodles and edamame. Top with the remaining cilantro.
7. Photograph by Justin Walker