Ingredients
-
1
-
3
-
3
-
1
-
1/2
-
3
-
1
-
1
-
1
-
-
-
-
-
-
Directions
Soba Noodles With Mushrooms, 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, I made a smaller portion of this for my daughter’s bento lunch box It was quick, easy, and delicious Unlike the previous reviewer, I didn’t find it bland at all , Sorry bergy but this just didn’t do it for me! I have given quite a low rating as this worked out to be an expensive dish for me (mainly because of the portabello mushrooms and noodles, which I have to get by mail order) I wasn’t sure about the amount of noodles I should be using, 1lb of cooked or raw? used just under 1/2 pound of raw noodles and found it made enough for two good size portions rather than two sides or appetisers I found the dish to be a bit bland, I couldn’t really taste much apart from the soba even though used the original amount of sauce Sorry to give a low grade but I was really dissapointed
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Steps
|
1
Done
|
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. |
|
2
Done
|
Toss Slivered Mushrooms With the Shallots& Ginger. |
|
3
Done
|
Toss With the Noodles. |
|
4
Done
|
Mix Together the Stock, Soy, Sesame Oil& Mirin or Honey, Mix. |
|
5
Done
|
Pour Over the Noodles and Mix Well, Taste& Adjust Seasoning. |
|
6
Done
|
Arrange on 4 Plates. |
|
7
Done
|
Sprinkle With Toasted Sesame Seeds& Serve. |
|
8
Done
|
For Vegetarians Use the Vegetable Stock. |
