The 3 Week Diet

Soba Noodles with Asparagus, Shiitake and Wakame

This Japanese-inspired noodle dish is perfect to highlight asparagus at its peak in early spring. Wakame, a deep-green sea vegetable, adds a briny counterpoint to the slippery noodles and crisp asparagus spears. Look for it at natural foods markets and Asian stores; they’re well worth the hunt.

The 3 Week Diet

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Soba Noodles with Asparagus, Shiitake and Wakame

 

2 Tbs. dried wakame or mixed sea vegetables

2 Tbs. soy sauce

2 Tbs. rice vinegar

1 Tbs. sugar

2 tsp. toasted sesame oil

1/2 lb. (250 g) soba noodles

2 Tbs. canola oil

2 tsp. finely grated fresh ginger

2 tsp. finely chopped garlic

3/4 lb. (375 g) asparagus spears, tough ends trimmed and spears cut into 2-inch (5-cm) lengths

1 cup (3 oz./90 g) shiitake mushrooms, stems discarded and caps sliced

 

The 3 Week Diet

In a bowl, combine the wakame with 1 cup (8 fl. oz./250 ml) cold water. Set aside to reconstitute for 15 minutes.

 

Drain the wakame, squeeze out the excess water and set aside. In a small bowl, whisk the soy sauce, vinegar, sugar and sesame oil until the sugar dissolves; set aside.

 

Bring a pot of water to a boil. Add the soba noodles and cook until just tender, about 4 minutes. Drain and rinse with cool water to stop them from overcooking; set aside.

 

In a wok or large nonstick frying pan, warm the canola oil over medium-high heat. Add the ginger and garlic and stir-fry until aromatic, 20 seconds. Add the asparagus and mushrooms and stir-fry for 1 minute. Add 2 Tbs. water, cover and cook until the asparagus is tender-crisp and bright green, about 2 minutes, depending on their thickness.

 

Uncover, remove the pan from heat and add the noodles and soy sauce mixture, tossing to coat. Divide the noodle-vegetable mixture among shallow bowls. Top the noodles with the wakame and serve warm or chilled. Serves 4.

 

Recipe adapted from Williams-Sonoma Weeknight Vegetarian, by Ivy Manning

 

Author: admin

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