Ingredients for Japanese Noodle And Mushroom Salad
- Soba Noodles
- 1 tablespoon sesame seeds
- Sesame Oil
- 8 oz sliced shiitake mushrooms
- Fresh Ginger
- 1 medium carrot
- 2 tablespoons mirin
- 1 tablespoon soy sauce
- Wasabi Paste
- 1/2 cup water chestnuts (canned, drained)
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How to Make Japanese Noodle And Mushroom Salad
- Cook 8 oz dried soba noodles according to package directions. Drain well and rinse with cold water to prevent sticking. Set aside.
- Toast 1 tablespoon sesame seeds in a dry skillet over medium heat until fragrant and lightly golden. Set aside.
- Heat 1 tablespoon vegetable oil in a wok or large skillet over medium heat. Add 8 oz sliced shiitake mushrooms and 1 tablespoon minced ginger. Cook for 2-3 minutes, until mushrooms soften and release their liquid.
- Remove mushroom mixture from heat and set aside.
- Using a vegetable peeler, create long ribbons from 1 medium carrot.
- In a small bowl, whisk together 1 tablespoon wasabi paste (adjust to taste), 2 tablespoons mirin, and 1 tablespoon soy sauce.
- In a large bowl, combine the cooked noodles, mushroom mixture, carrot ribbons, and 1/2 cup water chestnuts (canned, drained).
- Drizzle the wasabi dressing over the salad and toss gently to combine.
- Sprinkle with toasted sesame seeds and serve immediately. Garnish with chopped scallions (optional).
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
13g
Fat
2g
Carbs
35g
