Tuesday, July 19, 2011

Mushroom and Broccoli Soba Noodles

Soba noodles are Japanese thin buckwheat noodles (thicker buckwheat noodles are referred to as Udon). They are served chilled or hot in a broth. I like to sauté them the way we would any other Asian noodle stir fry.

Unfortunately, there is no photograph for this dish, but it was good! 

  1. Mix sauce and keep aside– 3 tbsp mushroom sauce, 4 tbsp soy sauce, 3/4 tsp vegetable soup base (or mushroom stock cube), 1 cup water, 1 tbsp Sriracha and 1 tbsp vinegar. 
  2. Sauté 4 spring onions, sliced (white parts only) with 1 clove garlic, sliced and 1-inch ginger, sliced in 1 tbsp vegetable oil. 
  3. Add 1 tbsp black sesame seeds. 
  4. Add 2 cups of sliced dried mushrooms (soaked for 30 minutes in hot water). 
  5. Add 1 large bunch of broccoli and mix well with the sauce. Let it cook for 7 minutes. 
  6. Add 350 grams of soba (buckwheat) noodles. 
  7. Garnish with toasted black sesame seeds and the green part of the spring onions.

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