Soba Salad (By Mad Hungry Lucinda Scala Quinn)

Cindy Keenan

By
@Binkey

My friends & Family love this recipe on a Hot Summers Day or Evening.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
20 Min

Ingredients

3 Tbsp
safflower oil, divided
1 large
shallot halved and thinly sliced crosswise (1/3 cup)
3 1/2 oz
bunashimeji (beech mushrooms)
9 oz
buckwheat noodles
6 Tbsp
soy sauce
1/4 c
rice vinegar (seasoned)
1 tsp
sriracha
2 tsp
sesame oil
2
scallions, thinly sliced on the bias
1/2
english cucumber, cut into 1 1/2-inch-long matchsticks

Step-By-Step

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.
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.
3In a medium bowl, whisk together soy sauce, rice vinegar, sriracha, sesame oil, and scallions. Divide dipping sauce between individual serving bowls.
4Toss cucumber and sesame seeds with noodles just before serving.

About this Recipe

Course/Dish: Pasta Salads
Other Tags: Quick & Easy, Healthy