Spicy Soba Noodles with Shiitakes and Cabbage

Ingredients

• 1 tablespoon brown sugar packed
• 1 cup edamame frozen shelled
• 10 oz mushroom caps fresh stemmed thinly sliced
• 1 tablespoon garlic finely chopped
• 2 tablespoons ginger peeled finely chopped
• 2 teaspoons korean hot-pepper paste (sometimes labeled "gochujang")
• 8 cups napa cabbage thinly sliced
• 6  scallions thinly sliced
• 3 tablespoons sesame seed 
• 8 ounces soba (buckwheat noodles)
• 0.3 cup soya sauce 
• 0.3 cup vegetable oil 
• 0.3 cup water 

Equipment

• bowl
• frying pan
• pot
• colander

Directions

1. Stir together all sauce ingredients until brown sugar is dissolved, then set aside.
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.
3. Heat oil in skillet over medium-high heat until it shimmers, then sauté ginger and garlic, stirring, until fragrant, about 30 seconds.
4. 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.
5. Add sauce and simmer 2 minutes.
6. 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.
7. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again.
8. Transfer to a large bowl and toss with sesame seeds and vegetable mixture.
9. Serve sprinkled with reserved scallions.
10. 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.