Soba Noodles with Zucchini Ribbons

Bring a large pot of water to a boil and cook the soba noodles according to package directions, usually 4–5 minutes, then drain and rinse under cold water to prevent sticking.

Using a vegetable peeler or mandoline, create thin ribbons from the zucchini by running the blade lengthwise along the vegetable, rotating to avoid the seedy center.

In a small bowl, whisk together the low-sodium soy sauce, mirin, and cornstarch until the cornstarch is fully dissolved.

Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.

Add the minced garlic and cook for 30 seconds until fragrant, then add the sliced mushrooms and cook for 3–4 minutes, stirring occasionally, until they begin to soften and release moisture.

Add the zucchini ribbons and fresh edamame to the skillet and stir-fry for 2–3 minutes until the zucchini is tender-crisp but still retains a slight bite.

Pour the soy-mirin sauce over the vegetables and toss gently for 1–2 minutes until the sauce thickens slightly and coats all ingredients evenly.

Add the cooked soba noodles to the skillet and toss gently to combine with the vegetables and sauce until heated through, about 1 minute.

Divide the noodle mixture among serving bowls and garnish with thinly sliced scallions.