Vegan and gluten free if using a gluten free variety of noodles.
1 package soba noodles (2–3 bundles)*
water to cook noodles
ice water to cool off noodles (optional)
1 cup shiitake mushrooms, trimmed and sliced
2 teaspoons untoasted sesame oil
1 teaspoon coconut aminos (or a few dashes soy sauce/shoyu)
1/2 bunch scallions or green onions, sliced thinly
1/4 bunch cilantro, chopped
2 tablespoons sesame seeds (tan or black), toasted (for garnish)
* Soba noodles are generally 80% buckwheat/20% wheat; you can also find GF varieties made with rice like King Soba brand.
1 tablespoon rice vinegar
1 tablespoon good quality mirin (or 1/2 tablespoon honey or maple syrup)
2 tablespoons coconut aminos (or 1 1/2 tablespoons soy sauce/shoyu)
2 tablespoons sesame oil (toasted or untoasted), divided
1 teaspoon fresh ginger, peeled and grated finely
Prepare an ice water bath in a large bowl, which you can use to cool off the noodles once they are cooked and drained.
Heat a large pot of water over high heat until boiling. Add soba noodles and stir on and off for a minute or two to make sure the noodles do not stick to each other. After water has come back up to a boil, turn heat to low and simmer at a low boil until noodles are al dente. Drain and place noodles in ice water bath (it’s okay if ice has already melted; water will be very cold). Let stand until noodles have cooled, then drain well, dry off the bowl, and place noodles back into the bowl.
Heat sauté pan over medium heat for 1-2 minutes. Add sesame oil and swirl around to coat the pan. Add mushrooms in a single layer (you may need to do more than one batch if you pan is small) and let brown on one side before turning them over to brown on the other side. Remove mushrooms to a bowl or plate and drizzle with coconut aminos or soy sauce/shoyu. Repeat with remaining mushrooms if needed.
Add sautéed mushrooms, scallions, and cilantro to chilled soba noodles. Whisk together dressing ingredients in a separate bowl or glass measuring cup. Drizzle just enough dressing to lightly coat the noodles. Toss gently to combine. Garnish with toasted sesame seeds.
Add some colorful vegetables, sliced thinly, such as carrots (cut in matchsticks), red cabbage (shredded), and/or kale (destemmed and sliced into ribbons).
Add pan-fried tofu, cooked with garlic, ginger, and sesame oil and seasoned with soy sauce/shoyu/coconut aminos. Make sure it has cooled to room temperature, cut it into strips, and serve on top of the salad.