This morning, I woke up in tropical paradise. I write this post from the big island on Hawaii, after having just spend a good hour walking along the beach, taking in sights of waves, coral, and lava rock. But I’m thinking of you, and how awesome this dish would be for a vegetarian week night dinner.
I packed the left overs away and ate them cold out of fridge for a tasty lunch the next day. Talk about delicious. And for those of us experiencing cold weather, it’s also tasty warm….with bright flavors to remind you of summer!
- 1 package of Soba Noodles (6 ounces)
- 2 tablespoons of toasted sesame oil
- 4 tablespoons of soy sauce
- 2 tablespoons lime juice (about 1 lime, juiced)
- Siracha or chile sauce to taste
- 2 packages of mushrooms, sliced
- 1 cup of frozen edamame, shelled
- Sesame seeds for garnish and crunch
- Cilantro, roughly chopped
In a large saute pan over medium head, add olive oil. Add sliced mushrooms and saute until golden and the mushrooms have shrunk in size, about 15 to 20 minutes. Stir the mushrooms every so often as they cook. Add the edamame and cook for additional 5 minutes, or until the edamame are soft yet chewy.
While the mushrooms are cooking, combine the sesame oil, soy sauce, lime juice, and siracha in a separate bowl. Stir to combine.
Cook the soba noodles per the instructions on the package. Strain the soba noodles and add them to the mushroom and edamame mixture. Add the sesame and soy sauce, stir to combine. Serve with a sprinkle of sesame seeds and freshly chopped cilantro.
And because I can’t resist, look at this view from my patio.