The highlights of this dish include flavorful spinach, tender noodles, and juicy mushrooms, which adds a meatiness to the dish.
- 8 ounces soba noodles
- 1 pound baby spinach
- 12 large shitake mushrooms (remove stems and julienne the caps)
- 3 tablespoons grapeseed oil (divided)
- 1 teaspoon wasabi paste
- 2 tablespoons rice vinegar
- 1 ½ tablespoons light soy sauce
- 2 teaspoons dark sesame oil
- 1 teaspoon agave nectar
- 1/3 cup pickled ginger (for garnish)
- Toasted sesame seeds (for garnish)
Add water to a medium pot and bring to a boil over high heat. Once boiling, add the soba noodles for about 3 minutes, until they are al dente. Drain them and then run under cold water, shocking the noodles to stop the cooking process. Place these in a large mixing bowl off to the side.
Then, add 2 tablespoons of grapeseed oil to a wok on high heat. Toss in the mushrooms and stir-fry for about 1 minute, until they start to wilt. Add the spinach and stir an additional minute, until it starts to wilt. Then, put these in the bowl with the soba noodles and toss.
Whisk together all of the ingredients except the pickled ginger and sesame seeds. Drizzle this over the noodles and mix them well together. Separate the noodles into 6 separate bowls and garnish. Enjoy.
Number of Servings: 6
Carbohydrates: 31 grams
Fiber: 3 grams
Protein: 8 grams
Fat: 9 grams