High in protein, fiber, and essential amino acids, soba noodles make a perfect light summer noodle dish. Leftovers make for a great cold noodle salad the next day for lunch! Enjoy!
Ingredients
- 10 ounces soba noodles
- 4 tablespoons agave or maple syrup
- 6 tablespoons rice vinegar
- 6 tablespoons soy sauce
- 2 teaspoons chili-garlic sauce or 1 teaspoon red chili flakes
- 2 tablespoons olive oil
- 8 ounces oyster mushrooms
- 6 cloves garlic, minced
- 6 scallions, trimmed and thinly sliced
- 2 tablespoons toasted sesame oil
- 1 tablespoon black sesame seeds
Procedure
Bring a large pot of heavily salted water to a boil. Add soba noodles and cook according to package directions. Drain, rinse with cold water, and drain again.
Meanwhile, whisk agave, vinegar, soy sauce, and chili-garlic sauce in a small bowl. Set aside.
In a large skillet, heat olive oil over medium-high heat. Sauté mushrooms 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.
In a large bowl, toss the soba noodles with the sauce, sesame oil, and sesame seeds. I prefer to eat these noodles chilled, but you could eat them hot or cold.