Ingredients
Scale
- Sea salt
- Freshly ground pepper
- 2 teaspoons grapeseed oil
- 8 ounces soba noodles
- 2 carrot (peeled and julienned)
- 2 stalks of celery with leaves (diced on the bias)
- 5 breakfast radishes (thinly sliced)
- 1 cup shiitake mushrooms (diced)
- 1 cups frozen edamame
- 2 to 3 tablespoons soy sauce or tamari
- Juice of 2 limes
- 3 tablespoons white or light miso
- 1 tablespoon rice wine vinegar
- 2 tablespoons toasted sesame oil
- ½ cup scallion (thinly cut on the bias)
- 1 tablespoon freshly grated ginger
Instructions
- In a sauté pan heat the grapeseed oil over medium high heat, add the mushrooms, cook until golden, about 5 minutes.
- Meanwhile, bring a large pot of water to a boil and add a big pinch of sea salt. Drop in the noodles and carrot and cook until tender, 2 to 4 minutes; add the edamame for about 30 seconds just to warm, then drain everything in a colander. Set aside.
- In a large salad bowl, whisk together the soy sauce, lime juice, miso, vinegar, and sesame oil. Add sautéed mushrooms, radishes, celery, noodles, carrot, edamame, and toss; then taste and season with salt and pepper as needed. Garnish with grated ginger and scallions.
Notes
Adapted from Mark Bittman
- Prep Time: 10 minutes
- Cook Time: 5 minutes