Vegan Soba Noodle Salad With Yuzu Dressing Food

SOBA NOODLE SALAD WITH PEANUT DRESSING

Steps:

• Make the salad: Bring a large pot of water to a boil. Add the soba noodles and cook until al dente according to the package directions. Drain the noodles and reserve 1/4 cup of the cooking water.
• Transfer the noodles to a large bowl; add the cucumbers, carrots and bell peppers.
• Make the dressing: In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, honey, garlic and the reserved cooking water until creamy.
• Add the dressing to the bowl with the noodles and toss to combine. Garnish with crushed peanuts and cilantro. Serve warm, chilled or at room temperature.

VEGAN SOBA NOODLE SALAD WITH YUZU DRESSING

Steps:

• Place dried soba noodles in a large saucepan of boiling water.
• Cook until al dente (2-3 minutes).
• Drain and rinse with cold water.
• Add a few drops of sesame oil so the noodles don't stick.
• Cut cucumber into thirds and then julienne.
• Thinly cut spring onion into slices.
• Trim shimeji mushrooms from the base. Then separate into individual/smaller pieces. Rinse well under water and set aside to dry.Over high heat in a large fry pan or wok, add olive oil and mushrooms. Stir-fry for a couple of minutes and then remove from pan without any liquid.
• Remove the enoki mushrooms form the base so they are loose strands.Over high heat in a large fry pan or wok, add peanut oil. When hot, add enoki mushrooms and deep fry them until golden brown.Remove and set aside to cool.
• Add tamari, water, yuzu juice and sesame oil together in a small bowl.
• Grate in fresh ginger and whisk well together.
• Using a large mixing bowl, add soba noodles, mushrooms, cucumber, spring onions and seaweed salad.
• Add yuzu dressing and toss together so that noodles are evenly coated.
• Split soba noodle salad into individual bowls.
• Sprinkle sesame seeds, top with fried enoki mushrooms and serve.