Gluten-Free Soba Noodles with Stir-Fried Shiitake Mushrooms
For a heartier dish, replace asparagus with 3 cups shredded Napa cabbage.
Servings: 4 servings
Calories: 294kcal
Ingredients
- 1 (7 to 8-ounce) package 100 percent buckwheat soba noodles
- 2 tablespoons vegetable oil
- 1 small onion , thinly sliced
- 8 ounces shiitake mushrooms , stems removed, caps thinly sliced
- 6 ounces asparagus , cut diagonally into ½-inch slices (about 1 cup)
- ¼ cup gluten-free tamari
- 2 tablespoons sake
- ⅛ teaspoon red pepper flakes
- 1 teaspoon toasted sesame oil
- ¼ cup chopped fresh cilantro
- ½ teaspoon freshly ground black pepper
Instructions
- 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.
Nutrition
Calories: 294kcal | Carbohydrates: 46g | Protein: 11g | Fat: 8g | Saturated Fat: 5g | Sodium: 1211mg | Potassium: 454mg | Fiber: 2g | Sugar: 3g | Vitamin A: 410IU | Vitamin C: 4.7mg | Calcium: 37mg | Iron: 2.9mg