The sauce is a mixture of soy sauce, tart ponzu and a bit of chili oil. The results are a flavorful bowl of noodles and sautéed mushrooms that will leave you totally full but still feeling super sprightly.
Recipe courtesy of Adrianna of A Cozy Kitchen.
- 2 teaspoons sesame oil
- 1 cup oyster mushrooms, sliced
- 3 green onions, sliced, plus more for garnish
- 2 garlic cloves, minced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon ponzu
- 1 teaspoon chili oil
- 8 ounces soba noodles
- 2 teaspoons sesame seeds
- Bring a medium pot with salted water to a light boil; cover and and allow to boil until you’re ready to add the noodles. In a medium sauté pan, set over medium heat, warm the sesame oil. When the oil is hot, add the oyster mushrooms, green onions, garlic cloves and mix. Pour in the soy sauce, ponzu, chili oil and tablespoon of water. Turn the heat to low so the mixture can sauté while you cook the soba noodles.
- Meanwhile, add the soba noodles to the boiling water and cook for 2 to 3 minutes, or per the package’s instructions. When the soba noodles are ready, drain and immediately place in the sauté pan with the mushrooms. Give it a good mix, being sure the noodles are coated in the soy sauce mixture. Divide amongst bowls and garnish with a sprinkling of sesame seeds and additional slices of green onion.