The moment we realized that we had hydrated too many Shiitake Mushrooms for our Shiitake Miso Soup, we got to work building a side dish that would use the surplus mushrooms while also pairing well with the aforementioned soup. We had extra scallions as well, so we decided to break out the sesame oil and some buckwheat noodles and build a heap of noodle deliciousness!
As noted, we served this as a side dish to complement our soup, but if you like, you can turn this into more of an entree by adding in a protein! We suggest shrimp, tofu, or even julienned pork or chicken!
Time: 20 Minutes (+ rehydration time if using dried shiitakes)
- Buckwheat Soba Noodles
- Shiitake Mushrooms (fresh or dried…if using dried, you’ll need warm water and some additional time)
- Scallion Onions
- Avocado Oil
- Sesame Oil
- Soy Sauce
- Sesame Seeds
- Place your shiitake mushrooms in warm water to rehydrate (or use fresh ones, and skip this step).
- Bring a pot of water to a boil.
- As your water heats, slice your mushrooms and onions, and toss them into a wok with hot oil. We used a blend of sesame and avocado oil.
- As your mushrooms and onions cook, place your noodles in the boiling water, and cook until they are soft. Then, drain your water.
- Add your noodles to the wok, sprinkle in some sesame seeds, pour in a little soy sauce, and stir to combine.
- Plate, devour, and enjoy!