Asian Noodles With Tahini Mushroom Sauce
Easy Soba Noodle Stir Fry Recipe with Shitake Mushrooms
Asian Noodles With Tahini Mushroom Sauce: Lucy Daum, charming, energetic vegan entrepreneur from Wisconsin, cooked a memorable Asian noodle recipe for us when she visited one night.
Her easy stir fry recipe, with leeks, zucchini, broccoli in a mushroom tahini sauce, over soba noodles, was rich and delicious.
The toasted sesame oil and shitake mushrooms absolutely make this recipe!
Yield: 6 Servings
Total Prep & Cook Time: 35 min
Nutrition Data, 150 g Serving: 239 cal, 7g fat, 62 fat cal, 9g protein, 39g carb, 2g fiber, 326mg sodium, 2g sugars, low Cholesterol, good source Vit. C, K, Thiamin, Manganese. Estimated Glycemic Load 22
- 1 8 oz pkg buckwheat soba noodles
- 2 cups water
- 2 inch strip kombu seaweed
- 4 shitaki mushrooms, stems removed
- Stems from shitake mushrooms,chopped
- 1 leek
- 2 small zucchinis
- 2 cups chopped broccoli (1 stalk)
- 2 tsp toasted sesame oil
- 2 Tbsp lemon juice
- 1 tsp apple cider vinegar
- 4 Tbsp tahini
- 2 Tbsp arrowroot powder
- 1 Tbsp green curry paste
- Optional: tsp tamari soy sauce to taste
- Optional: Fresh ground black pepper to taste
- Dulse flakes or toasted crumbled nori for garnish
- Boil two quarts water to cook the noodles
- Make stock with two cups water, mushroom stems and kombu, simmer 10 minutes, set aside to cool
- Heat a large sauté pan or wok on medium
- Cut off the tough top of the leek and the stem end. Wash carefully, getting out the soil between the leaves. Slice in thin rounds
- Slice the mushrooms in thin strips
- Slice the zucchinis in 1/4 inch rounds
- Cut broccoli head in small pieces, peeling and slicing the stem
- Increase heat and sauté the leek, zucchini, broccoli and shitaki in oil + water as needed for 5 minutes
- Blend the stock, tahini, arrowroot, lemon juice, apple cider vinegar, and green curry paste
- Add to the sautéed veggies, with optional soy sauce and pepper. Simmer gently while the noodles cook
- Lower heat on cooking water, simmer soba noodles 5 minutes or until tender, drain and rinse briefly with cold water (so they don't stick together)
- Plate noodles immediately, ladle over veggies & sauce, sprinkle with dulse flakes or toasted and crumbled nori
- Substitute a veggie bouillon cube and a bay leaf for the kombu & mushroom stems in the stock
- Substitute 1 cup cauliflower, red pepper, thinly sliced carrots and frozen peas (added at the end of cooking)
- Sauté one or two cloves minced garlic, ginger or jalapeno with the veggies
- Add curry spice to the sauce instead of green curry paste
- Substitute lime juice for lemon & apple cider vinegar
- Garnish with chopped cilantro or scallions instead of dulse or nori
- Add tofu cubes to the veggies and sauce while they simmer
- Use different noodles, or rice
We used buckwheat/wheat blend noodles for easier handling. For a gluten free dish, use 100% buckwheat noodles and simmer 3 minutes only.
If fresh shitakes aren't available dried reconstituted will do, or use brown button mushrooms.
Green curry paste is a quick easy shortcut to Thai taste because it has garlic, ginger, hot pepper and lemon grass in it already. It keeps indefinitely in the fridge and is great to have on hand for times like this.
There's no added salt in this recipe, and soy sauce is optional, because there's plenty of salt in the kombu, dulse, green curry paste, and noodles.
Kombu, dulse flakes, toasted sesame oil, soba noodles and green curry paste can be found at natural food stores, big conventional grocery stores, Asian grocery stores, or online. If you can't get them, go with the suggested variations above.