Japanese easy home cooking with Soba Noodles
I accompanied my dad today for his medical check up. The only thing that I like in a doctor’s clinic are the magazines in the waiting room. It’s assorted. I picked Rachel Ray’s Everyday magazine April 2012 issue. I am not a fan though I am not out as well to give her a stare down just like what Martha did. The magazine is filled with easy to follow recipes but what caught my attention was the Soba-Noodles with Sesame-Lime Dressing. I usually use soba noodles for soup but not on this one.
I have most of the ingredients at home knowing how important it is to keep a well stocked pantry. I highly recommend keeping Asian noodles and pasta because you can cook these ingredients a thousand delicious ways.
I substituted napa cabbage from Rachel Ray’s recipe with white cabbage. I also used button mushrooms instead of shitake mushrooms. I also decided to pair the noodles with Tonkatsu breaded pork chop.
Here is the link for my Tonkatsu recipe.
By the way, if you want easy Japanese home cooking check out this blog.
Soba Noodles with Sesame-Lime Dressing
1 package (12 oz) soba (buckwheat) noodles
3 tbsp sesame oil
3 1/2 oz. shitake mushrooms, stems removed caps thinly sliced (2 cups)
salt and pepper
8 oz. napa cabbage thinly sliced (4 cups)
2 carrots, cut into slivers or shredded on the large holes of a box grater
2 scallions, thinly sliced
1 lime, zested, plus 1 tbsp juice
2 tbsp soy sauce
1 tbsp fish sauce
1. In a large pot of boiling water, add the soba noodles, stirring to separate. Return the water to a boil, then lower the heat and simmer until the noodles are fully cooked, about 8 minutes. Drain, then plunge into an ice water bath, using your fingers to separate the noodles. Transfer to a colander and rinse with plenty of cold water until the water runs clear.; drain well.
2. In a large skillet, drizzle in 1 1/2 tbsp. sesame oil over medium-high heat. Add the mushroom and season with salt and pepper. Cook, stirring, until lightly browned, 3 to 4 minutes. Transfer to a bowl.
3. Add the cabbage, carrots, scallions, lime zest and drained noodles to the mushrooms and toss well.
4. In a small bowl, whisk the remaining 1 1/2 tbsp. sesame oil with the lime juice, soy sauce and fish sauce. Drizzle over the noodles: toss gently.