- 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.
Thursday, April 26, 2012
Soba Noodle Salad With Pea Shoots & Shiitake Mushrooms
SOBA NOODLES WITH PEA SHOOTS AND SHIITAKES
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