soba salad (by mad hungry lucinda scala quinn)
My friends & Family love this recipe on a Hot Summers Day or Evening.
prep time
20 Min
cook time
method
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yield
6 serving(s)
Ingredients
- 3 tablespoons safflower oil, divided
- 1 large - shallot halved and thinly sliced crosswise (1/3 cup)
- 3 1/2 ounces bunashimeji (beech mushrooms)
- 9 ounces buckwheat noodles
- 6 tablespoons soy sauce
- 1/4 cup rice vinegar (seasoned)
- 1 teaspoon sriracha
- 2 teaspoons sesame oil
- 2 - scallions, thinly sliced on the bias
- 1/2 - english cucumber, cut into 1 1/2-inch-long matchsticks
How To Make soba salad (by mad hungry lucinda scala quinn)
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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.
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Step 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.
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Step 3In a medium bowl, whisk together soy sauce, rice vinegar, sriracha, sesame oil, and scallions. Divide dipping sauce between individual serving bowls.
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Step 4Toss cucumber and sesame seeds with noodles just before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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