Soba Noodles + Dipping Sauce
Simple yet incredibly full of flavor, Soba Noodles with Dipping Sauce! Perfect on a warm day served cold or heat it up for a cozy meal.
Ingredients
- 3 Tbls Oil Safflower or Canola
- 3 Spring Onions sliced (can substitute 1 small red or yellow onion)
- 3 - 4 oz sliced Baby Bella Mushrooms, (or use Button Mushrooms)
- 9.5 oz Soba Noodles Buckwheat noodles
- ¼ cup + 2 Tbls Soy Sauce
- ¼ cup Seasoned Rice Wine Vinegar
- 1 tsp Sriracha sauce add more if you want it extra hot
- 2 tsps Toasted Sesame Oil
- 2 Spring Onions sliced at an angle
- ½ large Cucumber peeled and cut into 2 inch long matchsticks
- 2 Tbls Sesame Seeds toasted
- Fresh Cilantro to garnish if desired
- Red Chili Peppers sliced to garnish if desired
Instructions
- In a large pot, bring water to a boil, then add in the Soba Noodles. (cook according to pkg directions, about 4 minutes).
- Drain and run under cold water. Add 1 Tbls Oil and toss gently to coat. Set aside.
- In a large skillet over medium high heat, add in 2 Tbls oil and allow to get hot, about 1 minute.
- Add in the Mushrooms and Onion, saute until starting to lightly color, about 4 - 5 minutes.
- In a small dry skillet, toast the Sesame Seeds until fragrance is released, about 2 - 3 minutes, do not let burn.
- In a small bowl, mix together the Soy Sauce, Rice Wine Vinegar, Sriracha, Toasted Sesame Oil and Spring Onions. Divide Dipping Sauce into individual serving bowls.
- In a large bowl, toss together, Mushroom Onion mixture with Noodles, Cucumbers and Toasted Sesame Seeds.
- Serve Soba Noodles Cold or can be warmed if preferred (make sure you do not heat the cucumbers - because eww).
- Garnish if desired with Fresh Cilantro and sliced Red Chili Peppers.
Notes
You can also use other vegetables like shredded Cabbage, Carrots, etc. Add meat for a more filling meal. Taste gorgeous with cold leftover beef, chicken or duck.
