Ingredients
The following ingredients have 4 Servings
- For the sauce:
- ¼ cup plus 2 tablespoons tahini
- 3 tablespoons brown rice vinegar
- 2 tablespoons white miso
- 2 tablespoons tamari
- 1½ tablespoons sriracha
- For the noodles:
- 2 cups shiitake mushrooms, stemmed
- 1 bunch asparagus, woody ends trimmed and cut into bite-sized pieces
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- ½ teaspoon salt
- 1 package buckwheat soba noodles
- 4 cups baby arugula
- 2 scallions, white and green parts, thinly sliced
- 1 tablespoon white sesame seeds
Instruction
- For the sauce, into a blender, combine all ingredients. With blender still running, drizzle in 2 tablespoons of water to emulsify. Set aside.
- For the noodles, preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl, combine mushrooms and asparagus with salt and 1 tablespoon oil, and toss to coat. Spread vegetables in an even layer over prepared baking sheet and roast 6 minutes, until asparagus is tender. Transfer asparagus to a plate and return mushrooms to oven to roast for another 10 minutes, until tender. Set aside.
- In a large pot, cook soba noodles according to package directions. Strain, rinse under cold water, and toss with remaining 1 teaspoon of oil to keep from sticking.
- In a large bowl, toss noodles with roasted vegetables and sauce. Arrange noodles over a bed of arugula, sprinkle with scallions and sesame seeds, and serve.
