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soba salad

Soba Noodle Stir-Fry

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Servings

Ingredients

  • ½ cup rice vinegar
  • ¼ cup soy sauce
  • 1 Tbsp minced ginger root
  • 2 tsp sesame oil
  • ¼ cup olive oil
  • 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

Instructions

  • Mix all ingredients for vinaigrette in a jar/large measuring cup/dressing bottle and set aside.
  • 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.
  • 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!)