Napa Noodles

Napa Noodles
  • 4Servings


  • Salt
  • 1 12 ounce package soba noodles or 1 pound whole wheat linguine pasta
  • 1/4 cup vegetable oil
  • 1 head napa cabbage (about 2 pounds), thinly shredded
  • 1 cup frozen shelled edamame, thawed
  • 1 bunch scallions, cut on an angle into 2-inch pieces
  • 3 cloves garlic, chopped
  • 1 2 inch piece fresh ginger, grated or finely chopped
  • 1/4 cup hoisin sauce
  • 3 tablespoons soy sauce
  • Grated peel and juice of 1 lime
  • 1 teaspoon coarse black pepper (1/3 palmful)
  • 1/2 cup mint leaves, shredded
  • 20 basil leaves


Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

While the pasta is working, in a wok or large skillet, heat the oil over high heat until rippling. Add the cabbage and edamame and stir-fry for 2 minutes. Stir in the scallions, garlic and ginger and stir-fry for 1 minute. Stir in the hoisin sauce, soy sauce, lime peel, lime juice and black pepper. Add the pasta, mint and basil and toss.