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Cold Soba Noodles with Shiitake and Baby Bok Choy

Makes 4 servings
Hands-on time: 25 minutes
Total preparation time: 25 minutes

You can add any protein such as grilled shrimp, chicken, pork, or beef skewers for a complete meal; cold soba means you can prepare this dish ahead of time as well. Grilled protein should be cooked just before serving, however.

4 portions of soba noodles (1-inch in diameter attached with ribbon = 1 portion)
3 tablespoons thin soy sauce
2 tablespoons mirin
1 tablespoon sake
1 teaspoon freshly grated ginger
3 tablespoons vegetable oil
2 teaspoons sesame oil
12 medium to large fresh shiitake mushrooms, stems removed and caps julienned
4 small to medium heads green stem bok choy or 1 bunch spinach, stems trimmed, leaves separated
Toasted sesame seeds
Nori seaweed flakes
Togarashi (Japanese ground chili mix)

In a medium pot of boiling water over high heat, cook soba until al dente, 3 to 5 minutes. Drain, shock under cold running water, and drain again.

In a large bowl, whisk together 2 tablespoons soy sauce, mirin, sake, ginger, 1 tablespoon vegetable oil, and 1 teaspoon sesame oil. Add the soba noodles and toss.

In a skillet, heat 1 tablespoon of the remaining vegetable oil over high heat and stir-fry the mushroom caps for about 1 minute. Transfer to a plate.

Add the remaining vegetable oil to the same skillet and stir-fry the bok choy until wilted, 2-3 minutes. Return the mushrooms to the skillet, and season with the remaining soy sauce and sesame oil. Transfer the vegetable stir-fry to the soba noodles and toss well.

Divide the noodles among 4 large plates or bowls, and sprinkle with toasted sesame seeds, nori flakes, and togarashi to taste.

Sponsors

Thanks to

Sara's Weeknight Meals is produced by Silver Plume Productions and WETA Washington, DC, and distributed by American Public Television (APT) to public broadcasting stations nationwide. Corporate funding is provided by Best Buy, Gallo and King Arthur Flour. |

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