Sauteed mushrooms and fresh cucumber mingle in this healthy buckwheat-noodle salad.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. When oil shimmers, add shallots and mushrooms to skillet and saute until shallots become golden and mushrooms brown in places, 3-4 minutes. Transfer to a large, heatproof bowl.

    Advertisement
  • Bring a large pot of water to a boil and cook noodles according to package instructions. Drain; toss in bowl with shallots, mushrooms, and remaining tablespoon oil. Cool to room temperature.

  • In a medium bowl, whisk together soy sauce, rice vinegar, sriracha, sesame oil, and scallions. Divide dipping sauce between individual serving bowls.

  • Toss cucumber and sesame seeds with noodles just before serving.

Reviews (1)

22 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1
Rating: Unrated
06/19/2012
I love LSQ, her family, and her inspiration with what's in the frig. I've recently been encouraged to go gluten free. Not something I looked forward to becaurse I love bread. This recipe was a delicious. I've been the primary care person for my mother and her hsband for 10 years. I am an artist and have relinquished my "career" to care for my partents. My creativity turned to cooking. Martha and Lucinda have given me an outlet to be creative. master gluten-free, and keep my sanity. Thanks