VEGETABLE SOBA NOODLE SALAD

Vegetable Soba Noodle Salad image

Provided by Danielle Alex

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

8 ounces gluten-free soba noodles
6 tablespoons sunflower oil (or other neutral vegetable oil), plus more if needed
10 ounces shiitake mushrooms, stems removed, caps sliced (about 7 cups)
Kosher salt
1/4 cup rice vinegar
2 tablespoons sesame oil
2 tablespoons tamari soy sauce
1 tablespoons chile oil
1 clove garlic, grated
1/2 teaspoon grated ginger
7 ounces snow peas, trimmed and sliced into julienne strips (about 1 3/4 cups)
1 large carrot, sliced into julienne strips (about 1 cup)
4 scallions, thinly sliced (about 1/3 cup)
2 tablespoons toasted sesame seeds

Steps:

Cook the soba noodles in a large pot of boiling water according to package instructions. (I prefer my soba noodles to be al dente, so I usually check the noodles one minute before the recommended doneness.) Rinse the noodles in cold water and drain for at least 10 minutes.
Heat 2 tablespoons of the sunflower oil in a large skillet over medium heat. Add the mushrooms and cook on one side until golden brown, 2 to 3 minutes. Stir the mushrooms and continue cook until golden brown on the other side, 2 to 3 minutes. Add more oil as needed. Sprinkle with a pinch of salt and set aside.
Make the salad dressing: Mix the rice vinegar, sesame oil, tamari, chile oil, garlic, ginger, and the remaining 4 tablespoons sunflower oil in a small bowl. Set aside.
Place the drained noodles in a large bowl along with the mushrooms, snow peas, carrots, scallions and 1 tablespoon of the sesame seeds. Pour the dressing over the noodles and mix well until the dressing is evenly distributed. Taste the salad and adjust seasoning as needed. Sprinkle the remaining sesame seeds on top before serving.