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

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

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

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Ingredients

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