Vegetable Chow Mein-ish with Asparagus, Shiitakes, and Edamame

Directions

1. In a small bowl, mix the soy sauce, vinegar, and sesame oil with 1/4 cup water. Set aside.
2. Bring a large pot of water to a boil over high heat. Add the soba noodles and cook according to package—mine have been taking about 6 minutes.
3. Meanwhile, heat a large skillet over high heat and add the grapeseed oil, carrots, onion, asparagus, and mushrooms. Add ½ teaspoon salt and immediately turn the heat down to medium. Cook, stirring occasionally, until the vegetables are tender, 7 to 10 minutes—taste a piece of the asparagus to test for doneness. Add the remaining 1/2 teaspoon salt if desired (I always do.) Turn the heat to low, push the vegetables aside, add the garlic and pepper flakes if using.
4. Drain the soba noodles, run under cold water, then transfer to a bowl of cold water. Use your fingers to loosen any strands that are stuck together—this will ensure untangled soba noodles in the finished dish. (I learned this from this Food52 post: https://food52.com/blog/10282-how-to-cook-soba-noodles) Drain the soba noodles again, and add them to the pan of vegetables along with the edamame and sauce. Toss to coat and let sit on stove until noodles are heated through. Serve immediately with hot sauce on side, if using.