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. Having now made this, for us...I used more tamari and lime juice at the end with a good drizzle of sriracha. Also used cremini mushrooms (225g)."
- 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.