Sesame Soba Noodles with Mushrooms

I ran across this recipe for Sesame Soba Noodles in an email from Chronicle Books about one of their new cookbooks. It’s a recipe pulled from their new Anti-inflammation Cookbook, which means it’s chock full of fresh vegetables and healthy fats. It’s also gluten-free due to the soba noodles, which are made out of buckwheat instead of traditional wheat or rice. (If you’ve never seen soba needles being made, it’s a fun process – you can watch a chef whip up a batch here.) Just a warning…this isn’t the type of noodle bowl with a thick and flavorful sauce, so you’re really going to taste the vegetables and the noodles (i.e. I didn’t make this for the hubbs who is a little pickier than I am). If you prefer your noodles well-sauced, you may not love it. But if you love veggies and fresh flavors, this is a great meal for a lunch or a lighter dinner.

Sesame Soba Noodles with Mushrooms | Soymilk + Honey

Sesame Soba Noodles with Mushrooms
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 9.5 oz pack of buckwheat soba noodles (If you're GF, double check the packaging for 100% buckwheat flour)
  • 3 Tablespoon toasted sesame oil, separated
  • 2 Tablespoon Tamari, plus more as needed
  • 1 Tablespoon lime juice, plus more as needed
  • 2 teaspoon honey
  • 2 Tablespoon sesame seeds
  • 4 cups sliced shiitake (or similar) mushrooms
  • Kosher salt
  • 2 cups sliced asparagus
  • 1 carrot, peeled and julienned
  • 2 garlic cloves, minced
  • 2 Tablespoons mint, chopped
  • 2 Tablespoons basil, chopped
  • 2 green onions, thinly sliced
Instructions
  1. Prepare the soba noodles according to the package instructions.
  2. While the noodles are cooking, whisk together 2 Tablespoons of the sesame oil, the Tamari, lime juice, and honey.
  3. When the noodles are done, drain them and rinse them with cool water to stop them from cooking. Place the noodles in a medium bowl and toss with the Tamari mixture.
  4. Toast the sesame seeds in a nonstick skillet over medium-high heat and stir until fragrant and just browned, around 2 minutes. Add to the noodle mixture.
  5. Return the pan to medium-high heat. When the pan is hot, add 2 teaspoons of the remaining sesame oil and swirl, then add the mushrooms and a pinch of salt. Allow the mushrooms to sit without stirring until seared on one side, about 2 minutes. Stir the mushrooms and cook for another 2 minutes. Remove the mushrooms from the pan and let them cool in a small bowl.
  6. Add another splash of sesame oil to the pan, and then add the asparagus. Cook for 1 minute and then add the carrot, garlic, and a pinch of salt. Cook for 2 minutes. Once the vegetables have cooked, add them to the bowl with the mushrooms and let them cool for a minute or so.
  7. Once you're ready, add the vegetables to the noodles and top with the herbs and green onions.
  8. Taste and add extra lime juice or tamari if needed.

 

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