mushroom sesame noodles
(2 ratings)
I love the taste of toasted sesame oil and I came up with this cold buckwheat noodle dish. Actually you can serve hot or cold, I prefer cold. A bit of Asian flair, simple to make and really healthy. Not what you would really call this, a pasta salad? side dish, whatever you choose its tasty
(2 ratings)
yield
4 -6
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For mushroom sesame noodles
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8 ozmaitake mushrooms-rough chop
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4 ozcrimini mushrooms-rough chop
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4 ozshitake mushrooms-rough chop
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3 Tbspvegetable oil
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1/4 cginger sherry *see note
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1 1/2inch piece grated ginger
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3 clovegarlic-sliced thinly
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1/4 cteriyaki sauce
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1 Tbspdark soy sauce
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2 pkgsoba noodles (japanese buckwheat noodle)
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1dried chili optional
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2 Tbsptoasted sesame oil
How To Make mushroom sesame noodles
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1heat skillet add vegetable oil, garlic, grated ginger, and dried chili if you choose. saute on med.hi heat for 3-4 minutes until fragrant.
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2add mushrooms, ginger sherry, teriyaki, dark soy, cook on medium heat until all liquid is absorbed -
3cook soba noodles per package instructions, mine are 4 minutes at a rolling boil drain and rinse
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4put in a large bowl, add in mushroom mixture, add toasted sesame oil, and a little additional teriyaki. stir well. serve hot or cold
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5*note: I make my own ginger sherry by buying a large piece of ginger root, peel, slice into 1/4 inch thick coins and add to a jar, fill with sherry and leave in refrigerator. Ginger will keep for a long time this way and when you want to use a little sherry just remember to top the bottle off again
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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