Ingredients:
- 1 package of Soba noodles (8 oz)
- 1/2 cup of raw sesame seeds
- rice vinegar (~ 1/4 cup)
- toasted sesame oil (~2 tablespoons)
- hot pepper oil (~ 1 tablespoon)
- 3 tablespoons of olive oil
- 3 cups of shiitake mushrooms washed and chopped
- 12 sheets of raw nori
- 2 green onions
- Bragg liquid aminos (to taste)
- cooking sake (2 tablespoons)
Bring about 8 cups of water to a boil and carefully place the soba noodles in it. Do not over cook noodles!!! I cook them for only 5 minutes. Remove from heat and rinse them in cold water. Allow noodles to cool and then place them in a large bowl.
In a large frying pan, heat the olive oil. Sauté the shiitake mushrooms for about 10 minutes stirring them frequently. Add a little water if it reduces too much and it starts to dry out. They should turn out a little crunchy and brown but not too crispy. When ready, remove them from the heat and set them aside to chill.
Combine rice vinegar, toasted sesame oil, hot pepper oil, sake and Braggs in a bowl.
Chop the two green onions very finely and add them to vinegar/oil mix.
Toast the sesame seeds very lightly. I have to be very careful or else I burn them (even when careful I often burn them) They toast very quickly.
Cut the sheets of raw nori with kitchen scissors in 2x2 inch squares (or something close to that)
Mix it all together with the noodles making sure the nori squares don't stick together in bunches.
Eat at room temperature. Do not reheat.
You can eat it just like this or adding grilled tofu on the side (more on that later). Either way it is delicious!
