Ingredients
- 270g packet soba noodles
- 2 tablespoons sesame seeds
- 2 tablespoons vegetable oil
- 3 green onions, trimmed, thinly sliced
- 200g cup mushrooms, sliced
- 200g portobello mushrooms, sliced
- 1 bunch asparagus, sliced diagonally into 6cm lengths
- 300g packet sweet chilli tofu (see note)
- 100g enoki mushrooms, stalks trimmed
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1cm piece ginger, peeled, finely grated
- 1 teaspoon sesame oil
Method
- Step 1Cook noodles for 4 minutes in a large saucepan of boiling water. Drain. Rinse in warm water. Transfer to a large bowl.
- Step 2Heat a frying pan over medium heat. Add sesame seeds. Cook, shaking pan often, for 1 to 2 minutes or until golden. Transfer to a jug. Set aside.
- Step 3Add 1 tablespoon vegetable oil to pan. Heat over medium-high heat. Add onions, cup mushrooms, portobello mushrooms and asparagus. Cook, tossing, for 3 to 4 minutes or until vegetables are just tender. Add tofu and enoki mushrooms. Cook, tossing, for 1 to 2 minutes or until warmed through. Remove from heat.
- Step 4Add soy sauce, rice wine vinegar, ginger, sesame oil and remaining vegetable oil to sesame seeds. Whisk with a fork to combine. Season with white pepper. Add mushroom mixture and soy dressing to noodles. Toss gently to combine. Serve warm or chilled.
- Vegetarian
Notes
You can replace tofu with 300g beef scotch fillet, thinly sliced, to make this a more hearty family meal.
- Author: Michelle Noerianto
- Image credit: Steve Brown
- Publication: Super Food Ideas
0