mushroom sesame noodles

Name: Mushroom Sesame Noodles
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 8 ounce(s) maitake mushrooms-rough chop; 4 ounce(s) crimini mushrooms-rough chop; 4 ounce(s) shitake mushrooms-rough chop; 3 tablespoon(s) vegetable oil; 1/4 cup(s) ginger sherry *see note; 1 1/2 - inch piece grated ginger; 3 clove(s) garlic-sliced thinly; 1/4 cup(s) teriyaki sauce; 1 tablespoon(s) dark soy sauce; 2 package(s) soba noodles (japanese buckwheat noodle); 1 - dried chili optional; 2 tablespoon(s) toasted sesame oil

(2 RATINGS)

46 Pinches 3 Photos

Lou Kostura

Cleveland, OH

Updated on Feb 19, 2013

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

Rate

prep time 15 Min

cook time 15 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

8 ounces maitake mushrooms-rough chop
4 ounces crimini mushrooms-rough chop
4 ounces shitake mushrooms-rough chop
3 tablespoons vegetable oil
1/4 cup ginger sherry *see note
1 1/2 - inch piece grated ginger
3 cloves garlic-sliced thinly
1/4 cup teriyaki sauce
1 tablespoon dark soy sauce
2 packages soba noodles (japanese buckwheat noodle)
1 - dried chili optional
2 tablespoons toasted sesame oil

How To Make mushroom sesame noodles

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.

Step 2

add mushrooms, ginger sherry, teriyaki, dark soy, cook on medium heat until all liquid is absorbed
Step 3

cook soba noodles per package instructions, mine are 4 minutes at a rolling boil drain and rinse
Step 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
Step 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
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