Tender soba noodles combined with meaty shiitake mushrooms, crisp snow peas, and a vibrant sauce flavoured with lime, ginger, garlic, and toasted sesame oil. Zesty, fragrant, healthy, and entirely delicious!
1/2 lb (225 g) soba noodles
2 tsp (10 mL) olive oil
5 to 6 oz (140 to 170 g) shiitake mushrooms, stems removed, cut in halves or thirds
1/4 lb (125 g) snow peas, ends trimmed, sliced lengthwise in thirds
1 tsp (5 mL) tamari
1 cup (250 mL) green onions, chopped
2 Tbsp (30 mL) black sesame seeds, or toasted or raw sesame seeds
1/2 cup (125 mL) fresh cilantro, chopped (optional)
Lime wedges and toasted sesame oil (for finishing)
1 Tbsp (15 mL) hoisin sauce
3 1/2 Tbsp (50 mL) tamari
1 1/2 Tbsp (20 mL) fresh ginger, chopped
2 cloves garlic
3 Tbsp (45 mL) freshly squeezed lime juice
2 Tbsp (30 mL) apple cider vinegar
2 1/2 Tbsp (35 mL) toasted sesame oil
3 Tbsp (45 mL) agave nectar
In blender, purée sauce ingredients until smooth.
Cook soba noodles according to package directions. Meanwhile, in deep frying pan or large pot, heat oil on high. Add mushrooms; saute for 1 to 2 minutes to lightly sear; add snow peas and tamari; cook for 2 to 3 minutes, tossing to lightly sear vegetables. Remove from heat and toss in green onions.
Drain noodles (don’t rinse) and add to mushrooms and snow peas. Add sauce and toss to distribute through hot noodles. Add sesame seeds and cilantro; toss again and serve with lime wedge and drizzle of toasted sesame oil.
Makes 3 to 4 servings.
Source: “Mushroom Mania“, alive #323, September 2009