soba salad (by mad hungry lucinda scala quinn)
(1 rating)
My friends & Family love this recipe on a Hot Summers Day or Evening.
(1 rating)
yield
6 serving(s)
prep time
20 Min
Ingredients For soba salad (by mad hungry lucinda scala quinn)
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3 Tbspsafflower oil, divided
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1 largeshallot halved and thinly sliced crosswise (1/3 cup)
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3 1/2 ozbunashimeji (beech mushrooms)
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9 ozbuckwheat noodles
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6 Tbspsoy sauce
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1/4 crice vinegar (seasoned)
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1 tspsriracha
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2 tspsesame oil
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2scallions, thinly sliced on the bias
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1/2english cucumber, cut into 1 1/2-inch-long matchsticks
How To Make soba salad (by mad hungry lucinda scala quinn)
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1Heat 2 tablespoons oil in a large skillet over medium-high heat. When oil shimmers, add shallots and mushrooms to skillet and saute until shallots become golden and mushrooms brown in places, 3-4 minutes. Transfer to a large, heatproof bowl.
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2Bring a large pot of water to a boil and cook noodles according to package instructions. Drain; toss in bowl with shallots, mushrooms, and remaining tablespoon oil. Cool to room temperature.
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3In a medium bowl, whisk together soy sauce, rice vinegar, sriracha, sesame oil, and scallions. Divide dipping sauce between individual serving bowls.
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4Toss cucumber and sesame seeds with noodles just before serving.
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Categories & Tags for Soba Salad (By Mad Hungry Lucinda Scala Quinn):
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