Advertisement
Soba Noodles with Asparagus, Shiitake, and Wakame
Preparation info
- Makes
4
servings - Difficulty
Easy
Appears in
By Ivy Manning
Published 2015
This Japanese-inspired noodle dish is perfect to highlight asparagus at its peak in early spring. Wakame, a deep-green sea vegetable, adds a briny counterpoint to the slippery noodles and crisp asparagus spears.
Ingredients
- Dried wakame or mixed sea vegetables,
2 tablespoons - Soy sauce,
2 tablespoons - Rice v
Method
- In a bowl, combine the wakame with 1 cup (8 fl oz/250 ml) cold water. Set aside to reconstitute for 15 minutes.
- Drain the wakame, squeeze out the excess water, and set aside. In a small bowl, whisk the soy sauce, vinegar, sugar, and sesame oil until the sugar dissolves; set aside.
- Bring a pot of water to a boil. Add the soba noodles and cook until jus
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe