Soba noodles with mushrooms and asparagus

Name: Soba noodles with mushrooms and asparagus
Cuisine: Australian
Ingredients: ½ teaspoon sansho pepper; ¼ cup coriander leaves; 50 g enoki mushrooms; 4 green onions, finely sliced; 50 ml tamari soy sauce; 50 ml fish sauce; 50 ml Chinese Shaoxing rice wine; 100 ml mirin; 12 cloves garlic, minced; 50 ml Sichuan Pepper Oil; 2 teaspoons sesame oil; sea salt; 500 g dried soba noodles; 12 asparagus spears; 50 g oyster mushrooms; 150 g shiitake mushrooms; 200 ml hot water; 6 dried Chinese black mushrooms

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

The rich, earthy flavours of mushrooms and soba noodles combine beautifully with light spicing in this dish. Other mushrooms can be used, especially wild, forest mushrooms when they are in season. Dried porcini or boletus mushrooms can be substituted for the Chinese black mushrooms for a different flavour.

Ingredients

6 dried Chinese black mushrooms
200 ml hot water
150 g

Oceania
Asia
China
Australia
Japan
Fish course
Pescatarian
Mediterranean
Pasta

Method

Soak dried black mushrooms in hot water until softened, about 15 minutes, then drain, reserving soaking liquid. Strain liquid and reserve 100 ml.
Slice black, shiitake and oyster mushrooms and mix.
Cut asparagus into pieces diagonally and blanch in boiling water for 1 minute, then refresh in iced water. Cook soba noodles in boiling, salted water until