This is our second soba salad of the week and also my third post! This one was heavier on the noodles. I love when noodles and rice disguise themselves as salads. It is really flavorful, mainly from the vinegar and not that strong of sesame flavor.
Recipe adapted from chefchloe.
Ingredients
makes 5 servings
- 20 ounces soba noodles (2 full packages)
- 16 ounces button mushrooms
- 1 red pepper, diced
- 1 yellow pepper, diced
- 6-8 cloves garlic, minced
- 1 bunch of scallions, trimmed and thinly sliced
- 1-2 tablespoons black sesame seeds
- 4-6 tablespoons olive oil
- 4-6 tablespoons toasted sesame oil
- 8 tablespoons agave or maple syrup
- 12 tablespoons rice vinegar
- 12 tablespoons soy sauce
- 1-2 teaspoons red chili flakes
Cook soba noodles according to package. Drain, rinse with cold water and allow to cool. Toss noodles with sesame oil.
Make dressing by whisking together agave, vinegar, soy sauce and chili flakes. You may need more dressing.
In a large skillet, heat olive oil over medium-high heat. Sauté mushrooms and peppers until soft and lightly browned. Add garlic and scallions and let cook a few more minutes until fragrant. Add the soy sauce mixture and let cook for 1 more minute until heated through.
Toss the soba noodles with the sauce and sesame seeds. This can be chilled in the fridge overnight and served the next day.
