Soba Noodles with Asparagus, Shiitake, and Wakame

Name: Soba Noodles with Asparagus, Shiitake, and Wakame
Yield: Makes 4 servings
Cuisine: Japanese
Ingredients: Sugar, 1 tablespoon; Dried wakame or mixed sea vegetables, 2 tablespoons; Soba noodles, ½ lb (250 g); Asparagus spears, ¾ lb (375 g), tough ends snapped off and spears cut into 2-inch (5-cm) lengths; Shiitake mushrooms, 1 cup (3 oz/90 g), stems discarded and caps sliced; Soy sauce, 2 tablespoons; Fresh ginger, 2 teaspoons finely grated; Garlic, 2 teaspoons finely chopped; Canola oil, 2 tablespoons; Rice vinegar, 2 tablespoons; Toasted sesame oil, 2 teaspoons

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

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

Asia
Japan
Dinner
Vegan
Spring
Pasta

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