Buckwheat Soba Noodles with Seared Oyster Mushrooms and Miso Sesame Sauce

Instructions

1. 1

   Prepare the vegetables and sauce

   Tear the oyster mushrooms into strips. Cut the Chinese cabbage into strips about 1 cm wide, slice the spring onions thinly, and finely chop the garlic. In a bowl, whisk together the miso, soy sauce, rice vinegar, maple syrup, sesame oil, 45 ml water, and chili flakes.

   
2. 2

   Cook the soba noodles

   Bring 2 l of water to a boil in a pot. Add the noodles and cook according to the time on the package, usually 5–6 minutes, until firm to the bite. Drain, briefly rinse with cold water, and leave to drain well.

   
3. 3

   Sear the oyster mushrooms

   Heat 15 ml of the neutral oil in a large pan over medium-high heat. Sear the mushrooms in two batches so the pan is not overcrowded: leave each batch undisturbed for 2–3 minutes, then turn and cook for another 2–3 minutes. When the edges are golden brown and the pieces are tender, transfer them to a plate.

   
4. 4

   Quickly sauté the cabbage

   Pour the remaining 5 ml of oil into the same pan. Add the garlic and the white part of the spring onions and stir for 30 seconds, then add the Chinese cabbage. Sauté for 2–3 minutes, until slightly softened but with the thicker parts of the strips still crisp.

   
5. 5

   Combine the noodles with the sauce

   Return the mushrooms to the pan, then add the drained noodles and prepared sauce. Toss over low heat for 1–2 minutes, just until the noodles are heated through and evenly coated. Divide among bowls and sprinkle with the green part of the spring onions and the sesame seeds. Serve immediately while the noodles are hot and the cabbage still has a slight crunch.