Soba noodles with shiitake mushrooms, asparagus, scallions, and nori tossed in a home-made ponzu sesame dressing. Soba noodles are Japanese buckwheat noodles—healthy and delicious!
1. Bring a pot of lightly salted water to a boil. Boil the soba noodles until al dente, about 5-10 minutes. Drain and rinse with cold water.
2. In a greased non-stick pan, sauté the mushrooms and asparagus with 1 tablespoon soy sauce. Set aside on a plate to let cool.
3. In a bowl, mix lemon juice, rice vinegar, sesame oil, sugar, and remaining 2 tablespoons soy sauce until the sugar is dissolved. Add salt and pepper to taste. Toss the soba noodles, mushrooms, asparagus, and scallions with the sauce.
4. Cut the nori into 4 equal pieces length-wise. Cut across the short width of each nori strip in little pieces about 1 cm thick. Place on top of the salad to garnish (see photo).
You must be logged in to post a review.
This is very tasty. I used half the sugar and thought it was perfect. I’ll definitely make this again.
Very easy and delicious – definitely made enough for two of us plus leftovers. Next time I might try adding marinated tofu to add a protein so it can be a main dish.
by Lori Kemph | Mutt & Chops in
Salads
Prep: Cook:
Serves: 2 Level: Easy
by Beth Pierce in
Salads
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
One Comment
Leave a Comment
You must be logged in to post a comment.
neek on 3.20.2010
Substituted snow peas for asparagus and added some silken tofu. A really yummy dish, the lemon keeps it light and fresh. I’ll be using the ponzu sauce recipe a lot I think!