Sesame Soba with Asparagus and Mushrooms

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Sesame Soba with Asparagus and Mushrooms Buckwheat is the seed of a broadleaf plant that can be cooked whole or ground and used like flour. Soba made with buckwheat is an excellent gluten-free alternative to wheat pastas and rice noodles, which lack nutritional value. Because buckwheat stabilizes blood sugar, lowers cholesterol, and fights inflammation, it is classified as a superfood. If you’re looking to live without gluten, make sure your soba noodles have not been produced on the same equipment as wheat-based products and are totally gluten-free.
  • tick Easy Entertaining
  • tick Make Ahead
  • tick Vegetarian
  • tick Pasta
  • tick Gluten Free
  • tick Dairy Free

Ingredients

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  • One 9.5-oz [269-g] package buckwheat soba noodles
  • 3 tbsp toasted sesame oil
  • 2 tbsp tamari, plus more as needed
  • 1 tbsp lime juice, plus more as needed
  • 2 tsp honey
  • 2 tbsp sesame seeds
  • 4 cups [280 g] sliced King Trumpet or shiitake mushrooms
  • kosher salt
  • 2 cups [220 g] sliced asparagus
  • 1 carrot, peeled and julienned
  • 2 garlic cloves, minced
  • 2 tbsp chopped mint
  • 2 tbsp chopped basil
  • 2 green onions, white and light green parts only, thinly sliced

Preparation

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Prepare the soba noodles according to the package instructions. While they’re cooking, whisk together 2 Tbsp of the sesame oil, the tamari, lime juice, and honey. When the noodles are done, drain them, rinse with cool water, then place in a medium bowl and toss with the tamari mixture.

Place a cast-iron or nonstick skillet over medium-high heat. Add the sesame seeds and toast, stirring constantly, until fragrant and just browned, about 2 minutes. Add to the noodles. Return the pan to medium-high heat. When it is very hot, add 2 tsp 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, then stir and cook for 2 minutes more. Place the mushrooms in a small bowl to cool.

Add the remaining 1 tsp sesame oil to the pan, followed by the asparagus. Cook for 1 minute, then add the carrot, garlic, and a pinch of salt and cook for 2 minutes. Add the vegetables to the mushrooms and allow to cool a bit, then place in the bowl with the noodles. Toss with the herbs and green onions. Taste, adding additional lime juice or tamari if needed for balance. Serve immediately.

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