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1
If using dried shiitake, add them to a small pot and cover them with water or beef stock.
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2
Bring to a boil, then reduce to a simmer, and allow them to reconstitute for 10-15 minutes until mushrooms are soft.
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3
Then remove the pot from the heat.
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4
Remove mushrooms from the liquid, remove stems, and thinly slice them.
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5
If mushrooms are fresh, remove stems and thinly slice.
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6
While mushrooms are reconstituting, bring a large pot of water to boil for the pasta.
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7
Bring a separate large skillet to medium heat for the sauce.
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8
While pans are preheating, combine the soy sauce, ginger, sriracha, honey, sesame oil, and fish sauce in a small bowl.
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9
Whisk together, taste, and add more honey and sriracha if youd like.
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10
Set aside.
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11
Add the pasta to the large pot once the water boils and add a light sprinkle of salt.
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12
Set the timer for 2 minutes less than the lowest recommended al dente cooking time that is listed on the package.
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13
While the pasta is cooking, add the garlic and 1/2 cup water (trust me) to the large sauce pan.
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14
This allows the garlic to gently steam without any fat or without browning.
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15
When the water is nearly evaporated, add the shiitake and stir for 2 minutes to warm through and soften.
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16
When the shiitake are soft (depending on your preference and whether you used fresh or dried), add the soy mixture and stir to combine.
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17
Turn the sauce to low to simmer while you finish the pasta.
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18
When the pasta timer goes off, add the edamame to the boiling water with the pasta and finish cooking the pasta and edamame together for 2 minutes.
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19
Then remove the pot from the heat.
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20
Drain off the water and rinse the pasta and edamame lightly with hot water to remove some of the starch.
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21
Add the cooked pasta and edamame to the shiitake soy mixture.
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22
Toss together, taste, and add more soy sauce or sriracha if youd like.
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23
Serve with pickled ginger and dashi flakes, if youre feeling super Asian.
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24
Otherwise, enjoy!
