Thursday, April 26, 2012

Soba Noodle Salad With Pea Shoots & Shiitake Mushrooms

Although I made this for a friend's baby shower and posted it three years ago, I recently had a request for it from another friend.  Therefore, I decided to separate it from the blog post entitled "A Sweet Pea Baby Shower" (although check this post out for some other delicious recipe ideas!!!)

1 pkg of soba noodles (8oz) - Japanese buckwheat noodles
1 tbsp each, of sesame & vegetable oil
2 cloves garlic, minced
10 oz (300g) of shiitake mushrooms, stemmed and sliced
12 oz snow pea shoots (375g)
1/3 cup light mayonnaise
1/4 cup sodium-reduced soy sauce
1 tbsp rice vinegar
1 tsp granulated sugar
  • In a large pot of boiling water, cook soba noodles until tender (5 mins). Stir gently and reduce heat because they tend to boil over. Drain and rinse under cold water.
  • In a large skillet or wok, heat half of the sesame and vegetable oils over med-high heat; saute garlic until fragrant (15 seconds), add mushrooms and saute for another 4 mins, or until tender. Add to noodles.
  • In the skillet heat the remaining oils and stir-fry the pea shoots until wilted and tender (5 mins). Add to noodle mixture.
  • Whisk together mayonnaise, soy sauce, rice vinegar, and sugar. Pour over noodles and stir well. Serve at room temperature, or cooled.

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