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Vegan Cold Soba Noodle Salad with Mushroom "Scallops"
Soba noodles are satisfying and hearty, and this is definitely one of my favorite easy vegan entrees to make all year. I've linked a 100% buckwheat soba noodle before. It's a lot pricier, so if you'd like a less expensive option,try these soba noodles made with buckwheat and wheat flour.
Servings: 4
Ingredients
- 2 bundles of soba noodles remove the paper wrapper before cooking ;)
- 1/4 cup soy sauce
- 2 tbsp maple syrup
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 clove of garlic minced
- 1-2 packages of king oyster mushrooms
- 3 green onions white parts chopped, green parts chopped and reserved for garnish
- 1 large red bell pepper thinly sliced
- 2 large carrots julienned (very thinly sliced)
- Sesame seeds for garnish
Instructions
- Bring 2 quarts of water to a boil.
- Add the noodles, and cook for 6 minutes.
- Drain the noodles and rinse them with cold water to stop the cooking. Toss with a drizzle of sesame oil, and set them aside.
- Make the marinade by combining the soy sauce, maple syrup, rice vinegar, and sesame oil in a bowl.
- Prepare the king oyster mushrooms by slicing off the tough bottom parts, then cutting the mushroom into 1 inch thick rounds. Use a paring knife to gently score each side in a checkered fashion. Then brush the mushrooms with the marinade. Set aside.
- Warm 1-2 tbsp of oil in a wok or skillet, and sauté the green onions, peppers, and carrots on medium heat, until the carrots are tender. Remove the vegetable from the skillet.
- Add a little more oil to the hot pan, then add the mushrooms, cut side down.
- Cook on each side for about 5 minutes on medium-low heat.
- Flip the mushrooms when the cooked side is golden brown.
- Remove the mushrooms from the heat.
- Transfer the noodles to a mixing bowl.
- Add 2 tablespoons of cold water to the sauce, then pour it over the noodles. Add the vegetables and toss well.
- Serve with the mushrooms over the noodles and garnish with sesame seeds and green onions.