Spicy Sesame Soba Noodles with Mushrooms

• 8 oz soba noodles
• 1 tbsp sesame oil
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp chili oil
• 1 tbsp sesame seeds
• 2 tbsp peanut butter
• 1 tbsp honey
• 2 tbsp water
• 2 green onions, thinly sliced
• Red pepper flakes to taste
• Salt to taste

Steps

1. 1 Cook soba noodles according to package instructions. Drain and rinse under cold water.
2. 2 Heat sesame oil in a large skillet over medium heat. Add mushrooms, garlic, and ginger, sauté until mushrooms are tender.
3. 3 In a small bowl, whisk together soy sauce, rice vinegar, chili oil, peanut butter, honey, and water until smooth.
4. 4 Toss the cooked soba noodles with the sauce until well coated.
5. 5 Combine the noodles with the sautéed mushrooms.
6. 6 Sprinkle with sesame seeds and green onions. Add red pepper flakes and salt to taste.

Equipment

• Large skillet
• Cutting board
• Chef's knife
• Whisk

Variations

• Add tofu or shrimp for a protein boost.
• Swap mushrooms for your favorite stir-fry veggies.

Substitutions

• Use tamari for gluten-free soy sauce.
• Substitute almond butter for peanut butter if needed.

Pairings

• Serve with a crisp white wine or a cold Asian beer.

Nutrition

Tips

• For extra spice, add more chili oil or red pepper flakes.
• If you prefer a thicker sauce, reduce the water slightly.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a microwave or on the stove with a splash of water to maintain texture.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator overnight and reheat with a splash of water or broth.

Serving Suggestions

• Pair with a side of edamame or a simple cucumber salad.

FAQ