Soba Salad

Name: Soba Salad
Ingredients: 3 tablespoons safflower oil, divided; 1 large shallot, halved and thinly sliced crosswise (⅓ cup); 3.5 ounces bunashimeji (beech mushrooms); 9 ounces buckwheat noodles; 6 tablespoons soy sauce; 0.25 cup rice vinegar (seasoned); 1 teaspoon sriracha; 2 teaspoons sesame oil; 2 scallions, thinly sliced on the bias; 0.5 English cucumber, cut into 1 ½-inch-long matchsticks; 2 tablespoons sesame seeds, toasted

3.5

(22)

1 Review

By

Martha Stewart Editors

Updated on September 28, 2016

Servings:

6

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

Ingredients

3 tablespoons safflower oil, divided
1 large shallot, halved and thinly sliced crosswise (⅓ cup)
3 ½ ounces bunashimeji (beech mushrooms)
9 ounces buckwheat noodles
6 tablespoons soy sauce
¼ cup rice vinegar (seasoned)
1 teaspoon sriracha
2 teaspoons sesame oil
2 scallions, thinly sliced on the bias
½ English cucumber, cut into 1 ½-inch-long matchsticks
2 tablespoons sesame seeds, toasted

Directions

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.
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.