Soba Noodles With Mushrooms Recipes

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SOBA NOODLES WITH MUSHROOMS

This cold dish may be served as an appetizer or as a side salad. It is perfect before a Japanese meal but don't think of it as purely Asian it goes well with many meals. I like it at room temperature. When you adjust the seasoning you may want to add a bit more soy, a touch more oil or even a bit of salt.. Make it ahead and allow the flavors to meld for an hour or so. If Soba noodles are not available you may substitute with wheat pasta (something like Cappini) The Soba noodles I refer to in the ingredient list are soft not dried and require very little boiling do not over cook them

Provided by Bergy

Categories     Vegetable

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9



Soba Noodles With Mushrooms image

Steps:

  • Cook the noodles in boiling water until they are just tender- test after 3 minutes, drain and plunge into ice cold water, rinse& drain- set aside.
  • Toss slivered mushrooms with the Shallots& Ginger.
  • Toss with the noodles.
  • Mix together the stock, soy, sesame oil& Mirin or honey, mix.
  • Pour over the noodles and mix well, taste& adjust seasoning.
  • Arrange on 4 plates.
  • Sprinkle with toasted sesame seeds& serve.
  • For vegetarians use the vegetable stock.

Nutrition Facts : Calories 455, Fat 3.6, SaturatedFat 0.6, Cholesterol 0.9, Sodium 1728.9, Carbohydrate 93.6, Fiber 1.4, Sugar 1.9, Protein 21

1 lb soba noodles (buckwheat noodles)
3 portabella mushrooms, parboiled for 3 minutes and drained, slivered
3 shallots, peeled & minced
1 tablespoon fresh ginger, grated
1/2 cup chicken stock or 1/2 cup vegetable stock
3 tablespoons regular soy sauce
1 teaspoon sesame oil
1 tablespoon mirin or 1 tablespoon honey
1 tablespoon sesame seeds, toasted

SOBA NOODLES WITH SHIITAKES AND EDAMAME

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12



Soba Noodles with Shiitakes and Edamame image

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, heat the vegetable oil in a medium skillet over medium-high heat. Add the mushrooms and season with salt. Cook, stirring occasionally, until golden and tender, about 4 minutes. Transfer to a large bowl; let cool slightly.
  • Add the noodles and edamame to the boiling water. Cook until the noodles are al dente, 5 to 6 minutes. Drain and run under cold water until cool; add to the bowl with the mushrooms.
  • Pulse all but a few cilantro leaves, the mint, scallions, 2 tablespoons water, the soy sauce, vinegar, Sriracha and sesame oil in a food processor until roughly chopped; toss with the noodles and edamame. Top with the remaining cilantro.

Kosher salt
2 tablespoons vegetable oil
12 ounces shiitake mushrooms, stemmed and sliced
12 ounces soba noodles
1 cup frozen shelled edamame
1 bunch cilantro (about 2 cups leaves)
1 bunch mint (about 1 cup leaves)
1 bunch scallions, roughly chopped
1 1/2 tablespoons soy sauce
1 1/2 tablespoons rice vinegar (not seasoned)
1 tablespoon Sriracha (Asian chile sauce)
1 1/2 teaspoons toasted sesame oil

SESAME NOODLES WITH MUSHROOMS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 12



Sesame Noodles With Mushrooms image

Steps:

  • Bring a large pot of water to a boil. Cook the noodles according to the package instructions in the boiling water. Drain and set aside.
  • Mix together the soy sauce, vegetable oil, sesame oil, sugar, vinegar, chile oil and garlic in a small pitcher. Set aside.
  • Add the butter to a large skillet over medium-high heat. When the butter has melted, add the mushrooms and cook until thoroughly browned, 5 to 7 minutes. Pour in the sauce and stir to combine. Remove the skillet from the heat. Add the noodles and toss to combine. Sprinkle over the green onions and give one final toss. Serve.

8 ounces thin noodles
1/4 cup soy sauce
1/4 vegetable oil
3 tablespoons pure sesame oil
2 tablespoons sugar
2 tablespoons rice wine vinegar
1/2 teaspoon hot chile oil
4 cloves garlic, minced
4 tablespoons salted butter
8 ounces cremini mushrooms, thinly sliced
4 ounces shiitake mushrooms, thinly sliced
4 green onions, thinly sliced

BLACK BEAN SOBA NOODLES WITH MUSHROOMS & CABBAGE

This delicious veggie stir-fry is packed full of goodness to keep you going through the week

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 8



Black bean soba noodles with mushrooms & cabbage image

Steps:

  • Heat oil in a wok or large frying pan and add the garlic and ginger. Gently cook for 2 mins until softened. Add mushrooms and cook over a medium heat for 4-5 mins until golden. Add the cabbage and stir-fry for 1 min more.
  • Cook noodles according to pack instructions. Stir the black bean sauce into the cabbage and stir-fry for 1 min. Stir in 100ml water, then cover and simmer for 5 mins until the cabbage is tender. Stir in spring onions. Drain noodles, toss with the cabbage serve.

Nutrition Facts : Calories 362 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 4.64 milligram of sodium

1 tbsp sunflower oil
1 garlic clove , finely sliced
thumb-tip piece fresh root ginger , cut into matchsticks
250g chestnut mushroom , quartered
½ Savoy cabbage , shredded
300g soba noodle
195g jar black bean stir-fry sauce
4 spring onions , sliced

SOBA NOODLES WITH TOFU, SHIITAKE MUSHROOMS AND BROCCOLI

I like to use soba for this dish. The buckwheat noodles have a nutty flavor and contribute a measure of all-important whole grain to the dish.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, quick, main course

Time 20m

Yield Serves 4 generously

Number Of Ingredients 13



Soba Noodles With Tofu, Shiitake Mushrooms and Broccoli image

Steps:

  • Bring a large pot of salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water and blanch for 1 minute. Remove to the ice water. Allow to cool, then drain and dry on paper towels. Cover the pot of water and keep hot.
  • Heat a wide, heavy skillet or wok over medium-high heat and add 1 tablespoon of the oil. When it is rippling hot, add the mushrooms and sear for 5 minutes, stirring from time to time. Turn the heat to medium, add the garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer the contents of the pan to a bowl.
  • Return the pan to medium-high heat and heat the remaining tablespoon of oil until rippling. Add the tofu and sear on both sides until it begins to color, about 1 minute per side. Add 1 teaspoon soy sauce and stir together. Return the mushroom mixture and the broccoli to the pan. Add the stock and soy sauce, bring to a simmer and turn the heat to low. Simmer uncovered for a minute or two, until the broccoli is crisp-tender, then turn off the heat.
  • Meanwhile, bring the pot of water back to a boil and add the pasta. Cook soba or udon noodles until al dente, about 5 minutes. Cook softened rice noodles for 1 minute. Drain and toss with the mushrooms and the broccoli. Heat through, add the cilantro and sesame oil, toss together, and serve.

Nutrition Facts : @context http, Calories 464, UnsaturatedFat 13 grams, Carbohydrate 60 grams, Fat 17 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 582 milligrams, Sugar 6 grams, TransFat 0 grams

1 pound broccoli, crowns broken or cut into small florets, stems peeled and diced
2 tablespoons canola oil or peanut oil
6 ounces shiitake mushrooms, stems removed, caps quartered
2 plump garlic cloves, minced
2 teaspoons minced fresh ginger
6 scallions, white and light green parts only, sliced
1/2 teaspoon red-pepper flakes
1/2 pound firm tofu, sliced and drained on paper towels
1 cup chicken stock or vegetable stock
2 tablespoons soy sauce (more to taste)
1/2 pound soba or udon noodles, or dried rice sticks (soak rice sticks in hot water for 20 minutes)
1/4 cup chopped cilantro
2 teaspoons sesame oil

MUSHROOM SOBA (BUCKWHEAT NOODLES) WITH FOUR-MUSHROOM SAUCE

Provided by Nancy Harmon Jenkins

Categories     side dish

Time 30m

Yield 4 servings

Number Of Ingredients 11



Mushroom Soba (Buckwheat Noodles) With Four-Mushroom Sauce image

Steps:

  • Wash all mushrooms and pat dry. Remove stems, and cut all mushrooms (except enoki garnish) into bite-sized pieces.
  • Melt butter in a large skillet. When butter is hot, add the mushrooms, except the enoki, and saute over medium-high heat for a few minutes. Add soy sauce, sake and dashi. Reduce heat to low, cover, and cook 15 minutes. Add more dashi if necessary.
  • Bring an ample amount of water to a boil. Add the soba, stir well and cook until al dente. Drain in a colander, and transfer to serving bowl.
  • Pour mushroom sauce over the soba and toss well. Garnish with enoki tops and chopped parsley.

Nutrition Facts : @context http, Calories 518, UnsaturatedFat 3 grams, Carbohydrate 93 grams, Fat 10 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 1393 milligrams, Sugar 2 grams, TransFat 0 grams

1/4 pound oyster mushrooms (pleurotes)
1/4 pound fresh shiitakes
1/4 pound chanterelles
1/4 pound white button mushrooms
1 package enoki mushrooms, for garnish
3 tablespoons butter
2 tablespoons dark soy sauce
2 tablespoons sake
1/2 cup dashi stock (see recipe)
1 pound mushroom-flavored or regular soba (buckwheat noodles) available in Japanese groceries and health-food stores
2 tablespoons chopped parsley, for garnish

INSTANT POT® MUSHROOM AND SOBA NOODLE STIR-FRY

This delicious soba noodle stir-fry with mushrooms, carrots, bell pepper, and garlic cooks in the Instant Pot®, and is vegetarian and vegan.

Provided by thedailygourmet

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 40m

Yield 4

Number Of Ingredients 10



Instant Pot® Mushroom and Soba Noodle Stir-Fry image

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When Instant Pot® displays hot, add olive oil and sesame oil. Add garlic and cook until fragrant, about 1 minute. Stir in mushrooms, carrots, and pepper; toss to combine. Cook until softened, 2 to 3 minutes.
  • Push vegetables to the outside of the pot, forming an empty circle in the center. Add tamari and soba noodles to the pot and enough water so noodles are just covered. Cancel Saute mode.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix sauce, noodles and vegetables together using tongs. Sprinkle with chopped green onion and serve immediately.

Nutrition Facts : Calories 381.6 calories, Carbohydrate 63.1 g, Fat 10.9 g, Fiber 2.2 g, Protein 13.6 g, SaturatedFat 1.5 g, Sodium 1129 mg, Sugar 2.9 g

2 tablespoons olive oil
1 tablespoon sesame oil
5 cloves garlic, minced
1 cup sliced cremini mushrooms
2 medium carrots, julienned
1 medium red bell pepper, seeded and chopped
2 tablespoons tamari
1 (10.5 ounce) package dried soba noodles
2 ¼ cups water, or as needed
1 green onion, finely chopped

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