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Soba Noodles, Mushroom and Tatsoi with Sweet-Sour Cucumber

 
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This one pot dish is packed with deliciousness and goodness. Sauteed assorted mushrooms are cooked in a flavorful broth, lots of Asian yumminess will for sure make your tummy feel very happy.

Yield

4

servings

Prep

20

min

Cook

25

min

Ready

50

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

Sweetsour cucumber:
1 cucumbers
washed, cut into matchsticks
1 clove garlic
freshly minced, 1 small clove
2 tablespoons rice vinegar
or to taste
½ tablespoon honey
or to taste, or sugar
½ teaspoon sesame oil
1 teaspoon chili pepper flakes
Korean, or 1/8 teaspoon cayenne pepper, or to taste
*
1 teaspoon sesame seeds
toasted
salt
to taste
*
Mushroom and veggies:
2 tablespoons vegetable oil
1 yellow onion
chopped
2 cloves garlic
freshly minced, or finely chopped
½ inch ginger
freshly minced
*
4 cups mushrooms
such as a mixture of shiitake, oyster, cremini, white button, portebella, sliced
1 small carrots
cut into matchsticks
1 small green bell peppers
sliced, or 1/2 large
1 banana peppers
sliced, or jalapeno pepper
1 red chili peppers
seeded, and chopped, or 1/8 teaspoon dried chili flakes
*
Flavorful broth:
4 cups stock
vegetable or any broth
1 tablespoon miso paste
soy bean paste, or to taste
*
1 tablespoon thai chili paste
Korean, or 1 teaspoon chili-garlic sauce plus 1 tablespoon sugar
*
1 tablespoon vegetarian oyster sauce
or regular oyster sauce, optional
*
Noodles and tatsoi:
12 ounces soba noodles
*
8 cups mixed salad greens
tatsoi, or spinach

Directions

To make the sweet-sour cucumber:

Add cucumber into a medium bowl. Add the garlic, rice vinegar, honey, sesame oil, chili pepper flakes and sesame seeds. Mix until evenly coated and well combined. Season to taste with salt.

First make the sweet-sour cucumber.
Next add the seasonings.
Sesame seeds.
Korean chili pepper, or cayenne pepper.
Add a bit honey or sugar.
Mix until evenly coated

Cover with a plastic wrap and put in the refrigerator.

To sauté the mushrooms and veggies:

Slice up the mushrooms.
Next chop up the onions, garlic and ginger.

In a large saucepan or dutch-oven, add the oil over medium-high heat until hot. Add ginger and garlic, stirring constantly, and cook for about 40 seconds until very fragrant. Add the onions, and cook until soft and browned, about 5 minutes.

In a large saucepan
and cook until soft and browned, about 5 minutes.

Stir in the mushrooms, and cook until most of the liquid has been evaporated and browned, about 6 minutes.

Stir in the mushrooms,
and cook

Add the carrots, green bell pepper, banana pepper or jalapeno pepper and red chili pepper or dried flakes, stirring often, and cook for about 2 minutes until the vegetables start to become soft.

Prepare the carrot and peppers.
Add the remaining veggies.

Pour the broth into the pot, add the miso paste, Korean hot chili paste to taste and oyster sauce if using, and bring to a boil. Add the noodles and stir to make sure that noodles are in the broth.

Next you need these a few ingredients.
Pour the broth into the pot,
and oyster sauce if using, and bring to a boil.
Add the noodles

Cook the noodles for about 5 minutes or desired consistency. Stir in the tatsoi or spinach, and cook for another 1 to 2 minutes until the leaves are all wilted.

Stir in the tatsoi or spinach,
until the leaves are all wilted.

Remove the pot from the heat, and let cool for a few minutes. Divide into serving bowls and top with sweet-sour cucumber. Serve. Packed with goodness and yumminess.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 569g (20.1 oz)
Amount per Serving
Calories 19444% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 822mg 34%
Total Carbohydrate 6g 6%
Dietary Fiber 6g 26%
Sugars g
Protein 23g
Vitamin A 280% Vitamin C 184%
Calcium 17% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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