Mushroom Sesame Noodles

Lou Kostura

By
@lkostura

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


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Comments:

Serves:

4-6

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

8 oz
maitake mushrooms-rough chop
4 oz
crimini mushrooms-rough chop
4 oz
shitake mushrooms-rough chop
3 Tbsp
vegetable oil
1/4 c
ginger sherry *see note
1 1/2
inch piece grated ginger
3 clove
garlic-sliced thinly
1/4 c
teriyaki sauce
1 Tbsp
dark soy sauce
2 pkg
soba noodles (japanese buckwheat noodle)
1
dried chili optional
2 Tbsp
toasted sesame oil

Directions Step-By-Step

1
heat skillet add vegetable oil, garlic, grated ginger, and dried chili if you choose. saute on med.hi heat for 3-4 minutes until fragrant.
2
add mushrooms, ginger sherry, teriyaki, dark soy, cook on medium heat until all liquid is absorbed
3
cook soba noodles per package instructions, mine are 4 minutes at a rolling boil drain and rinse
4
put in a large bowl, add in mushroom mixture, add toasted sesame oil, and a little additional teriyaki. stir well. serve hot or cold
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

About this Recipe

Course/Dish: Pasta Sides, Pasta Salads
Main Ingredient: Pasta
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy