A modification of Nigella’s cold soba noodles, this version has three kinds of fresh mushrooms — shiitake, Korean bunashimeji and enoki. It was the fastest dish I could make for lunch because Speedy and I spent the morning in court (a drunk driver hit our pick-up) but couldn’t eat out—we passed by the supermarket after the court hearing and we had butter, cheese and fruits that would have spoiled under the noonday sun so we drove straight home.
This is a filling yet low-fat dish. The mushrooms, pan-fried for a few seconds in sesame seed oil, were aromatic and delicious.
- 150 grams dried soba noodles
- 3 tablespoons light soy sauce (I used Kikkoman)
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- 1 tsp sesame seed oil
- 1/2 cup sliced shiitake mushroom caps
- 1/2 cup enoki mushrooms root ends cut off
- 1/2 cup bunashimeji mushrooms root ends cut off
- 1 pinch salt
- 1 tbsp toasted sesame seeds
- 3 tablespoons finely sliced scallions
Boil about eight cups of water. Drop the soba noodles into the boiling water and cook over high heat for about 4 to 5 minutes. Drain. Plunge into a bowl of iced water. Drain once more.
Heat the sesame seed oil in a frying pan. Add the sliced shiitake mushroom caps. Stir for about ten seconds. Add the bunashimeji. Stir for five seconds. Add the enoki. Stir and turn off the heat. Sprinkle the mushrooms with salt.
Place the drained noodles in a bowl. Add the soy sauce, rice vinegar and honey. Toss well. Add the mushrooms, sesame seeds and scallions. Toss some more. Serve.