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Categories:
vegetable broth rice vinegar soy sauce shallot whole-grain mustard garlic peanut oil peanut oil chives shiitake mushrooms pepper noodles sesame oil scallions bean sprouts carrot snow peas mixed greens ginger sesame seeds
Viewed: 108 - Published at: 5 years agoIngredients
- 3 tablespoons vegetable broth or 3 tablespoons water
- 1 12 tablespoons rice vinegar
- 3 12 teaspoons tamari soy sauce
- 1 teaspoon shallot, minced
- 1 teaspoon whole grain mustard
- 1 garlic clove, minced
- 1 tablespoon peanut oil
- 1 teaspoon peanut oil
- 1 12 teaspoons chives, chopped
- 1 12 cups shiitake mushrooms, sliced
- 18 teaspoon pepper
- 8 ounces soba noodles (buckwheat noodles)
- 12 teaspoon sesame oil
- 4 scallions, sliced
- 1 14 cups bean sprouts
- 1 carrot, peeled and shredded
- 23 cup snow peas, sliced
- 2 cups mixed greens
- 2 tablespoons pickled ginger
- 2 teaspoons sesame seeds
Method
- To make the dressing combine broth (or water), vinegar, 2 teaspoons of the soy sauce, shallots, mustard and garlic in a small bowl or jar.
- Whisk in 1 tablespoon of the oil and the chives.
- Set aside.
- In a skillet heat the remaining oil (1 teaspoon) over medium heat.
- Add the mushrooms and saute until tender (3-5 minutes) and season with remaining soy sauce (1 1/2 teaspoons).
- Remove from heat and let cool while preparing noodles.
- Cook the noodles according to package directions.
- Drain and rinse under cold water.
- Rinse again.
- In a large salad bowl toss the noodles with the sesame oil.
- Add mushrooms, scallions, bean sprouts, carrot and snow peas.
- Add dressing and toss.
- ***See note in description.
- ***Arrange salad greens on plates and top with noodle salad and then garnish with the pickled ginger and sesame seeds.
