Recipe by Bergy
This cold dish may be served as an appetizer or as a side salad. It is perfect before a Japanese meal but don't think of it as purely Asian it goes well with many meals. I like it at room temperature. When you adjust the seasoning you may want to add a bit more soy, a touch more oil or even a bit of salt.. Make it ahead and allow the flavors to meld for an hour or so. If Soba noodles are not available you may substitute with wheat pasta (something like Cappini) The Soba noodles I refer to in the ingredient list are soft not dried and require very little boiling do not over cook them
- 1 lb soba noodles (buckwheat noodles)
- 3 portabella mushrooms, parboiled for 3 minutes and drained, slivered
- 3 shallots, peeled & minced
- 1 tablespoon fresh ginger, grated
- 1⁄2 cup chicken stock or 1⁄2 cup vegetable stock
- 3 tablespoons regular soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon mirin or 1 tablespoon honey
- 1 tablespoon sesame seeds, toasted
Directions See How It's Made
- Cook the noodles in boiling water until they are just tender- test after 3 minutes, drain and plunge into ice cold water, rinse& drain- set aside.
- Toss slivered mushrooms with the Shallots& Ginger.
- Toss with the noodles.
- Mix together the stock, soy, sesame oil& Mirin or honey, mix.
- Pour over the noodles and mix well, taste& adjust seasoning.
- Arrange on 4 plates.
- Sprinkle with toasted sesame seeds& serve.
- For vegetarians use the vegetable stock.