Cold Soba Noodle Salad With Cucumber and Shiitake

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Light a grill or preheat a grill pan. In a large bowl, toss the mushrooms and scallions with the peanut oil and season with salt and pepper.
  • Grill the mushrooms over moderate heat, turning once, until cooked through and tender, about 4 minutes; transfer to a plate.
  • Grill the scallions, turning once, until softened and blackened in spots, about 2 minutes; add to the mushrooms.
  • Let the mushrooms and scallions cool, then thinly slice them.
  • In a small bowl, whisk the soy sauce with the ginger, garlic, sesame oil, rice vinegar and chili oil.
  • In a large pot of boiling salted water, cook the soba noodles until al dente, about 4 minutes; drain.
  • Transfer the noodles to a large bowl. Add the mushrooms, scallions, cucumber and dressing and toss well. Sprinkle with the sesame seeds and serve.
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