Soba Salad (By Mad Hungry Lucinda Scala Quinn)
3 Tbspsafflower oil, divided
1 largeshallot halved and thinly sliced crosswise (1/3 cup)
3 1/2 ozbunashimeji (beech mushrooms)
9 ozbuckwheat noodles
6 Tbspsoy sauce
1/4 crice vinegar (seasoned)
2 tspsesame oil
2scallions, thinly sliced on the bias
1/2english cucumber, cut into 1 1/2-inch-long matchsticks
How to Make Soba Salad (By Mad Hungry Lucinda Scala Quinn)
- 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.
- 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.
- In a medium bowl, whisk together soy sauce, rice vinegar, sriracha, sesame oil, and scallions. Divide dipping sauce between individual serving bowls.
- Toss cucumber and sesame seeds with noodles just before serving.