Sesame Mushroom Soba Noodles

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Photo: Istock

This delicious combination draws on a host of healthy ingredients. Don’t count on having leftovers!

INGREDIENTS
3 tablespoons black sesame seeds
8 ounces dried soba noodles
2 tablespoons vegetable oil, such as canola or olive oil
1 small onion, cut into 1⁄4-inch strips
4 cloves garlic, peeled and minced
22 (1 pound) fresh shiitake mushrooms,sliced, stem discarded if desired
1⁄2 cup dashi or other stock
1⁄4 cup mirin or dry sherry
3 tablespoons soy sauce
1 to 2 tablespoons powdered kudzu, arrowroot, cornstarch, or other thickener
3 to 4 tablespoons water, plus water for boiling the noodles
3 tablespoons black sesame seeds
2 green onions, chopped into 1⁄4-inch pieces, roots and tough tips discarded

PREPARATION
1. If your sesame seeds aren’t already roasted, toast the sesame seeds by putting them in a wide skillet over medium heat, shaking the pan occasionally. Continue frying until fragrant, 3 to 5 minutes. Remove the seeds from the hot skillet so they don’t overcook, and set aside.

2. Bring a pot of water to a boil, then add the soba noodles and cook for about 5 minutes, until al dente or according to the package directions. Drain, rinse under cold running water, and set aside.

3. Heat the oil in a pan over medium-high heat. Add the onions and garlic and sauté for a minute, until fragrant.

4. Add the mushrooms and sauté for 5 to 10 minutes, or until soft. Add the dashi stock, mirin, and soy sauce.

5. In a small bowl, mix the kudzu with a few tablespoons of cold water and stir well to remove any lumps. Add the kudzu mixture to the pan and cook for another minute.

6. Toss the soba noodles and vegetables together, and sprinkle with black sesame seeds and green onions before serving.

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