I first made these cold soba noodles some weeks ago with this meal, and i’ve made them time and again over the last few weeks, for clean dinners and on-hand lunches.
The flavors right here are pretty easy. Toasted sesame oil and soy sauce lightly coat the noodles with out covering up the nutty taste of the soba itself. Plus, some precise splashes of rice vinegar certainly brighten this up.
I quick cooked some shiitakes & cabbage for this bowl, but you can just as without problems use something seasonal greens you have got reachable. (I assume cucumbers might be extremely good right here in the summertime).
Make it a larger meal through tossing a few seared tuna (or tofu) on pinnacle… or make it a lighter lunch by means of mixing in a handful of salad veggies.
Sesame & Shiitake Soba Noodles
- 4-6 ounces soba noodles
- 1 tablespoon toasted sesame oil
- splash of olive oil or vegetable oil for the pan (you don’t want to heat sesame oil)
- 1 cup sliced shiitake mushrooms
- 2 garlic cloves
- 2 cups raw shredded napa cabbage
- ½ cup chopped scallions
- 1 tablespoon soy sauce
- 1-2 teaspoons of mirin
- splash of rice vinegar
- splash of ponzu (optional)
- sriracha (optional)
- a few tablespoons sesame seeds for garnish
- Cook the soba noodles in unsalted boiling water for about 5-8 minutes, or until they’re done but still al dente.
- When the soba noodles are done, rinse them under cold water. Drain well and transfer to a large bowl. Toss the noodles with a tablespoon of sesame oil and chill the noodles in the fridge. The sesame oil will keep them from becoming gummy.
- Meanwhile, in a large skillet, heat the olive oil. Add the shiitake mushrooms and cook, stirring occasionally, until they begin to wilt down. Then, add the garlic, cabbage, half the scallions, and soy sauce and cook for another few minutes. Add the mirin and cook until everything is soft. Remove from heat and set aside to cool for a few minutes.
- When the veggies have cooled, toss them with the soba noodles, a splash of rice vinegar, and the rest of the scallions.
- Taste and adjust seasonings with your choice(s) of ponzu, more soy sauce, and/or sriracha.
- Serve at room temperature, or chill until ready to serve. Top with sesame seeds.
- Store in the fridge in an airtight container for up to a few days.