I love noodles, especially soba. Here’s a quick and easy dish that works for a weeknight meal, but translates just as well to an elegant dinner party with a hot cup of miso soup as a first course.
5 ounces SOBA NOODLES
2 tbsp. ounces AGAVE NECTAR 3 tbsp. RICE WINE VINEGAR 3 tbsp. REDUCED SODIUM TAMARI SAUCE 1 teaspoon CHILI-GARLIC SAUCE (SAMBAL OELEK) 1 tbsp. OLIVE OIL 4 ounces MUSHROOMS, MIXED 3 cloves GARLIC, MINCED 3 SCALLIONS, trimmed and thinly sliced 1 tbsp. SESAME OIL, TOASTED
1 tsp. SESAME SEEDS, BLACK
1/2 cup EDAMAME, FROZEN, SHELLED, thawed
1. Cook soba noodles, drain, rinse with cold water and set aside. 2. Whisk agave, tamari, vinegar, chili-garlic sauce and set aside. 3. Saute mushrooms until soft and lightly browned. Add garlic and scallions and let cook a few more minutes until fragrant. Add sauce and let cook for 1 more minute until heated through.
4. In a large bowl, toss soba noodles with sauce, sesame oil and sesame seeds. Eat chilled or hot.