Sesame Soba With Asparagus & Mushrooms
April 27, 2018
"Because buckwheat (gluten free) stabilizes blood sugar, lowers cholesterol and fights inflammation, it is classified as a super food. Buckwheat has more nutritional value than wheat pastas and rice noodles. It is also lighter on the tummy."
- Serving Size: 1 (280.5 g)
- Calories 388.2
- Total Fat - 9.4 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 1090.8 mg
- Total Carbohydrate - 68 g
- Dietary Fiber - 5.8 g
- Sugars - 5.1 g
- Protein - 17.1 g
- Calcium - 223.1 mg
- Iron - 6.9 mg
- Vitamin C - 11.1 mg
- Thiamin - 0.5 mg
Prepare the soba noodles according to the package instructions.
While they are cooking, whisk together 2 tbsp of the sesame oil, tamari, lime juice and honey; set aside.
When noodles are cooked, drain and rinse them with cool water, then place in a medium bowl and toss with the tamari mixture.
Place a cast iron or nonstick skillet over medium high heat.
Add the sesame seeds and toast, stirring constantly, until fragrant and just browned, about 2 minutes; add to noodles.
Return the pan to medium high heat and when it is very hot, add 2 tsp of the remaining sesame oil and swirl, then add the mushrooms and a pinch of salt.
Allow the mushrooms to sit without stirring until seared on one side, about 2 minutes, then stir and cook for 2 minutes more.
Place the mushrooms in a small bowl to cool.
Add the remaining 1 tsp sesame oil to the pan, followed by the asparagus.
Cook for 1 minute, then add the carrot, garlic and a pinch of salt and cook for 2 minutes.
Add the veggies to the mushrooms and allow to cool a bit, then place in the bowl with the noodles.
Toss with the herbs and green onions.
Taste, adding additional lime juice or tamari if needed for balance.
Tips & Variations
No special items needed.