Soba with shiitake mushrooms and edamame beans

Ingredients:

• 2 tablespoons of vegetable oil
• 350 g shiitake mushrooms, sliced ​​(remove stems)
• 340 g of buckwheat soba noodles
• 1 cup frozen shelled edamame beans
• 1 bunch cilantro (about 2 cups leaves)
• 1 bunch mint (about 1 cup leaves)
• 1 bunch green onions, coarsely chopped
• 1.5 tbsp soy sauce
• 1.5 tbsp. l. rice vinegar (no salt or sugar)
• 1 tbsp Sriracha sauce (Asian chili sauce)
• 1.5 tsp. dark sesame oil

Preparation:

1. Bring a large saucepan of salted water to a boil. Meanwhile, heat the vegetable oil in a medium skillet over medium-high heat. Add the mushrooms and season with salt. Cook, stirring occasionally, until golden and tender, about 4 minutes. Transfer to a large bowl; let cool slightly.
2. Add the noodles and edamame to the boiling water. Cook until the noodles are al dente, 5–6 minutes. Drain and rinse the noodles and beans under cold water until completely cool; transfer to the bowl with the mushrooms.
3. In a food processor, combine the cilantro leaves (reserving some for serving), mint, green onions, 2 tablespoons water, soy sauce, vinegar, Sriracha sauce, and sesame oil until smooth; stir in the noodles and edamame. Top with the remaining cilantro.