Try this exotic oriental recipe for Soba Noodle Salad

1/2 Pack(about 135g) of Soba Noodles{Buckwheat noodles}
1 Tbs. Vegetable Oil
2 Garlic cloves, finely minced
2 Scallions, sliced in 2-3 inches long thin strips {preferably the same size}
1 Large Carrot, sliced in 2-3 inch long thin strips
1 Pepper {Any color}, Cut into thin strips
2cm fresh Ginger, slice into thin strips

3-4 Shiitake Mushrooms{if dried boil for 20 min. if fresh boil for 10 min.}
4 Cups of water

2 Tbs. Rice Wine/Mirin
4 Tbs. Soy Sauce
1 tsp. Japanese Sesame Oil (HOT) *if you don’t have spicy version mix sesame oil with few pinches of Shichimi Togarashi {seven flavor chili pepper} OR powdered Cayenne Pepper
1 Tbs. Black and Toasted White Sesame Seeds {Mix}

Green onions, sliced green part
Few drizzles of Sesame Oil
Nori {dried seaweed}
Mix of black and toasted white sesame seeds

How to
First boil the water with Shiitake mushrooms for about 10 minutes-I used fresh this time but dry mushrooms would be alright too.

Once boiled drop the noodles in and boil until al dente, about 3-4 minutes on medium high. Drain and wash under cold water. Place in the pot or bowl and drizzle just a little of sesame oil, lightly toss the noodles to get them coated with oil.

In a meanwhile mix the dressing: mirin, soy sauce, sesame oil, and sesame seeds.

Slice all the vegetables and preheat wok or pan with 1 Tbs. of vegetable oil. Put minced garlic in and just stir for few seconds, and then add the rest of the vegetables, and stir fry for 10-15 seconds just to bring out the flavor. Pour over the dressing and stir lightly, take off the burner and set aside.

Put the noodles in the larger bowl and add vegetable mixture over, lightly toss, garnish and serve. You can place it in airtight container and keep it in the fridge for 2 days.

Recipe provided courtesy of Sandra’s Easy Cooking food blog.

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