ingredients
all
12 oz. dried soba noodles
2 Tbsp rice bran oil
1 lb shiitake mushrooms
de-stemmed
1 Tbsp soy sauce
1/4 cup rice bran oil
Zest of 1 lime
1/4 cup white miso
3 Tbsp soy sauce
1 Tbsp unseasoned rice vinegar
2 Tbsp toasted sesame oil
1 Tbsp grated ginger
1 Tbsp honey
1 tsp Sriracha
1/4 cup lime juice
1 Tbsp toasted sesame seeds
1 bunch scallions
thinly sliced
1 package daikon sprouts
1/2 tsp toasted sesame seeds
1 each English cucumber
halved & thinly sliced
1/2 head purple cabbage
shaved very thin
1/2 lb shelled edamame
blanched
1/2 bunch cilantro
minced
cookware
For the Soba Noodles
1
Bring a large pot of lightly salted water to boil. Drop in noodles and cook according to package directions. Remove to a colander and run under cold water to stop cooking and rinse off excess starch. Toss with a small amount of rice bran oil. Chill until ready to dress.
For the Vegetables
2
Slice the mushrooms and saute in the oil until golden brown. Season with soy sauce and set aside.
For the Sesame Dressing
3
Combine all ingredients except the oil and whisk together to combine. Slowly drizzle in the oil while whisking to emulsify. Alternately, use a hand blender.
To Serve
4
Toss the noodles in some of the dressing to lightly coat. Toss in the cucumber, cabbage, scallion, and edamame. Add more dressing if desired. Arrange on a chilled platter and top with daikon sprouts, cilantro, and sesame seeds.