Mushroom Soba Noodle Salad
Prep Time: 20 mins. | Cook Time: 8 mins. | Makes: 2 entree sized portion.
Ingredients
4oz buckwheat soba noodles (I used Sobaya wheat and buckwheat brand)
1 tsp oil
6 large white or brown mushrooms, sliced
1/4 of a large red cabbage (about 1/4 lb.), shredded or finely sliced
3 small carrots, grated
4 green onions, chopped
1 large avocado, cubed
For the dressing:
1 clove garlic, minced or grated on a microplane
1 inch of fresh ginger, finely minced or grated on a microplane
2 tbsp toasted sesame oil
2 tbsp Tamari or other soy sauce (low sodium)
1 tbsp Mirin
1 tbsp Ponzu
1 tsp fish sauce
juice of 1 lemon
1 jalapeno, finely minced
1/4 cup minced cilantro
black or white sesame seeds, for garnish
Method
1. In a medium sized saucepan, fill with water to within two inches of the top. Add salt to taste (about 2 tsp for a 4-6 cup pot). Set to a boil.
2. Add pasta when water boils and cook for 6-8 minutes or until tender. (al dente doesn’t work too well in this recipe)
3. Drain the noodles and run them under cold water for a minute. Set aside to drain.
4. Meanwhile, in a small skillet, heat the oil. Add the mushrooms and sauté for about 8 minutes or until slightly golden and soft. Remove from heat and set aside.
5. In a large bowl, combine the cabbage, carrots, onions and avocado. Set aside.
For the dressing:
1. Mix the garlic, ginger, oil, Tamari, Mirin, Ponzu, fish sauce and lemon juice in a small bowl.
2. Add the jalapeno and cilantro and stir. Set aside.
Assemble your salad:
1. In the bowl full of vegetables, add the cooked mushrooms and the noodles. Pour the dressing over and toss to coat. Serve on plates with a sprinkle of sesame seeds as garnish.