For a heartier dish, replace asparagus with 3 cups shredded Napa cabbage.
Servings: 4 servings
Calories: 294 kcal
(7 to 8-ounce) package
100 percent buckwheat soba noodles
, thinly sliced
, stems removed, caps thinly sliced
, cut diagonally into ½-inch slices (about 1 cup)
red pepper flakes
toasted sesame oil
chopped fresh cilantro
freshly ground black pepper
Cook noodles in a large pot of boiling water until just done, about 8 minutes, or according to package directions. (Remove a noodle with tongs and taste it for doneness.) Drain noodles in a colander and rinse with cold water to stop the cooking. Set aside.
Heat oil over medium-high heat in a large frying pan or a wok. Add onions and mushrooms and cook, stirring occasionally, until onions are well browned, about 10 minutes. Add asparagus and cook, stirring, about 2 minutes longer.
Stir in cooked noodles, tamari, sake and red pepper flakes. Toss with tongs until heated through, 2 to 3 minutes.
Top noodles with sesame oil, cilantro and black pepper. Serve hot.
Gluten-Free Soba Noodles with Stir-Fried Shiitake Mushrooms
Amount Per Serving
Calories from Fat 72
% Daily Value*
Total Fat 8g
Saturated Fat 5g
Total Carbohydrates 46g
Dietary Fiber 2g
* Percent Daily Values are based on a 2000 calorie diet.