Sesame Soba with Asparagus and Mushrooms

Amanda Haas, culinary director at Williams-Sonoma, loves eating soba noodles made with buckwheat, which are an excellent gluten-free alternative to wheat pastas and rice noodles. Here she shares a recipe from her book The Anti-Inflammation Cookbook, which was released just last week. She explains,
“Because buckwheat stabilizes blood sugar, lowers cholesterol and fights inflammation, it is classified as a superfood. If you’re looking to live without gluten, make sure your soba noodles have not been produced on the same equipment as wheat-based products and are totally gluten-free.”

 

Sesame Soba with Asparagus and Mushrooms

 

1 package (9.5 oz./269 g) buckwheat soba noodles

3 Tbs. toasted sesame oil

2 Tbs. tamari, plus more as needed

1 Tbs. fresh lime juice, plus more as needed

2 tsp. honey

2 Tbs. sesame seeds

4 cups (9 oz./280 g) king trumpet or shiitake mushrooms

Kosher salt

2 cups (7 oz./220 g) sliced asparagus

1 carrot, peeled and julienned

2 garlic cloves, minced

2 Tbs. chopped fresh mint

2 Tbs. chopped fresh basil

2 green onions, white and light green portions, thinly sliced

 

Prepare the soba noodles according to the package instructions.

 

While the noodles are cooking, in a small bowl, whisk together 2 Tbs. of the sesame oil, the tamari, lime juice and honey.

 

When the noodles are done, drain in a colander, rinse with cool water and drain again. Transfer the
noodles to a bowl, add the tamari mixture and toss to coat.

 

Place a cast-iron or nonstick fry pan over medium-high heat. Add the sesame seeds to the pan and toast, stirring constantly, until fragrant and just browned, about 2 minutes. Add the sesame seeds to the noodles.

 

Return the pan to medium-high heat. When it is very hot, add 2 tsp. of the remaining sesame oil and swirl, then add the mushrooms and a pinch of salt. Allow the mushrooms to sit without stirring until seared on one side, about 2 minutes, then stir and cook for 2 minutes more. Transfer the mushrooms to a small bowl and set aside to cool slightly.

 

Add the remaining 1 tsp. sesame oil to the pan, followed by the asparagus. Cook for 1 minute, then add the carrot, garlic and a pinch of salt and cook for 2 minutes. Add the vegetables to the mushrooms and let cool a bit, then place them in the bowl with the noodles. Add the mint, basil and green onions and toss to combine. Taste and add more lime juice or tamari if desired. Serve immediately. Serves 4.

 

Adapted from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy, by Amanda Haas with Dr. Bradly Jacobs (Chronicle Books, 2015)