Ingredients
- 1 t sesame seeds
- 2 T grapeseed oil, divided
- 1/2 lb shitake mushrooms, stems removed, quartered
- 1/2 lb maitake mushrooms, ends trimmed, roughly chopped
- 1/8 t salt
- 2 T tamari
- 1 T sugar
- 1 T rice wine vinegar
- 1 clove garlic, minced
- 1 t minced ginger
- 2 c buckwheat soba noodles, cooked
- 1 red bell pepper, seeded, quartered, and thinly sliced
- 1 bunch scallions, thinly sliced
Directions
In a large pan over medium heat, toast sesame seeds, stirring occasionally for 1-2 minutes until seeds start to turn golden brown. Remove from heat to cool and set aside.Increase heat to medium-high and add 1 tablespoon grapeseed oil and shitake mushrooms. Cook for 5-10 minutes, stirring only occasionally, until browned. Remove from pan and set aside. Repeat with remaining oil and maitake mushrooms. In a medium bowl, toss cooked mushrooms with salt.
In a large bowl, whish together sesame oil, tamari, sugar, vinegar, garlic, and ginger. Toss sesame mixture with cooked noodles. Add cooked mushrooms, toasted sesame seeds, bell pepper, and scallions, and toss to combine. Serve chilled or at room temperature.