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.


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Rating:

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

Directions Step-By-Step

1
Heat 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.
2
Bring 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.
3
In a medium bowl, whisk together soy sauce, rice vinegar, sriracha, sesame oil, and scallions. Divide dipping sauce between individual serving bowls.
4
Toss cucumber and sesame seeds with noodles just before serving.

About this Recipe

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