Sesame Soba with Asparagus and Mushrooms Recipe
Photo: Erin Kunkel
Buckwheat is the seed of a broadleaf plant that can be cooked whole or ground and used like flour. Soba made with buckwheat is an excellent gluten-free alternative to wheat pastas and rice noodles, which lack nutritional value.
Serves 4
One 9.5-oz package buckwheat soba noodles
3 Tbsp. toasted sesame oil
2 Tbsp. tamari, plus more as needed
1 Tbsp. lime juice, plus more as needed
2 tsp. honey
2 Tbsp. sesame seeds
4 cups sliced King Trumpet or shiitake mushrooms
Kosher salt
2 cups sliced asparagus
1 carrot, peeled and julienned
2 garlic cloves, minced
2 Tbsp. chopped mint
2 Tbsp. chopped basil
2 green onions, white and light green parts only, thinly sliced
Directions
Prepare the soba noodles according to the package instructions. While they’re cooking, whisk together 2 Tbsp of the sesame oil, the tamari, lime juice, and honey. When the noodles are done, drain them, rinse with cool water, then place in a medium bowl and toss with the tamari mixture.
Place a cast-iron or nonstick skillet over medium-high heat. Add the sesame seeds and toast, stirring constantly, until fragrant and just browned, about 2 minutes. Add to the noodles.
Return the pan to medium-high heat. When it is very hot, add 2 tsp of the remaining sesame oil and swirl, then add the mushrooms and a pinch of salt. Allow the mushrooms to sit without stirring until seared on one side, about 2 minutes, then stir and cook for 2 minutes more. Place the mushrooms in a small bowl to cool.
Add the remaining 1 tsp sesame oil to the pan, followed by the asparagus. Cook for 1 minute, then add the carrot, garlic, and a pinch of salt and cook for 2 minutes. Add the vegetables to the mushrooms and allow to cool a bit, then place in the bowl with the noodles. Toss with the herbs and green onions. Taste, adding additional lime juice or tamari if needed for balance. Serve immediately.
From The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy (Chronicle) by Amanda Haas with Bradly Jacobs.
Serves 4
Ingredients
Directions
Prepare the soba noodles according to the package instructions. While they’re cooking, whisk together 2 Tbsp of the sesame oil, the tamari, lime juice, and honey. When the noodles are done, drain them, rinse with cool water, then place in a medium bowl and toss with the tamari mixture.
Place a cast-iron or nonstick skillet over medium-high heat. Add the sesame seeds and toast, stirring constantly, until fragrant and just browned, about 2 minutes. Add to the noodles.
Return the pan to medium-high heat. When it is very hot, add 2 tsp of the remaining sesame oil and swirl, then add the mushrooms and a pinch of salt. Allow the mushrooms to sit without stirring until seared on one side, about 2 minutes, then stir and cook for 2 minutes more. Place the mushrooms in a small bowl to cool.
Add the remaining 1 tsp sesame oil to the pan, followed by the asparagus. Cook for 1 minute, then add the carrot, garlic, and a pinch of salt and cook for 2 minutes. Add the vegetables to the mushrooms and allow to cool a bit, then place in the bowl with the noodles. Toss with the herbs and green onions. Taste, adding additional lime juice or tamari if needed for balance. Serve immediately.
From The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy (Chronicle) by Amanda Haas with Bradly Jacobs.
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