Soba Noodle Stir-Fry
This recipe is best with soba noodles for their unique flavor, but should work fine with any other type of spaghetti noodles.
- ServingsServings
Ingredients
Vinaigrette
- ½ cup rice vinegar
- ¼ cup soy sauce
- 1 Tbsp minced ginger root
- 2 tsp sesame oil
- ¼ cup olive oil
Stir-Fry
- 1 Tbsp canola or olive oil
- 1 carton fresh mushrooms, cleaned and sliced
- 1 Tbsp minced ginger root
- 1 clove minced garlic
- 3 carrots, julienned
- 1/3 cup scallions, chopped
- 2 Tbsp toasted sesame seeds (a mix of black and regular would be pretty)
- salt and pepper, to taste
- 1 package dried soba noodles
Preparation
1. Mix all ingredients for vinaigrette in a jar/large measuring cup/dressing bottle and set aside.
2. Heat oil in a large skillet and saute mushrooms over medium heat. Add a bit of salt, minced ginger and garlic, and let sit over low heat for a few minutes. Stir in carrots, add a touch more salt with some pepper, too, and saute another 2 or 3 minutes. Add scallions and 3 Tbsp of the vinaigrette. Mix and turn off heat.
3. Cook soba noodles according to package directions (mine said 6 minutes). Drain and transfer to serving bowl. Pour in remaining vinaigrette, then mix in stir-fry. Garnish with sesame seeds.
Can be served anywhere from very warm to just-out-of-the-fridge cold. (You can eat it with a fox! You can eat it in a box!)
