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chilled buckwheat soba noodles with crispy shiitake mushrooms, slices of cucumber and green onions in a stone bowl on white wood
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Chilled Soba Noodle Salad with Crispy Shiitake Mushrooms

Buckwheat soba noodles are tossed in a tahini and miso sauce with just a bit of spice from Sriracha, with wild arugula topped with crispy shiitakes, thinly sliced cucumber and green onions.
Course Main Course, pasta
Cuisine Asian, Japanese
Keyword 30 minute meal, arugula, buckwheat, gluten free, miso, mushroom, noodles, salad dressing, shiitake, soba, tahini
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4

Ingredients

For the tahini dressing:

  • ¼ cup tahini paste
  • 2 tablespoons white miso
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce or tamari
  • 2 teaspoons sriracha

For assembly:

  • 6 ounces dried buckwheat soba noodles
  • 10 ounces shiitake mushrooms, stems removed and thinly sliced
  • ¼ cup vegetable oil
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 2 cups packed wild arugula (optional)
  • ½ cup thinly sliced English hothouse cucumber
  • 2 green onions, thinly sliced
  • ½ teaspoon toasted white sesame seeds

Instructions

For the tahini dressing:

  • Add tahini, miso, rice vinegar, soy sauce, Sriracha and ¼ cup water to a small mixing bowl, whisking to combine until smooth. Set aside until ready to use.

For assembly:

  • Bring a large pot of water to a boil over medium-high heat. Add the soba noodles and cook, until tender, about 3 to 4 minutes. Drain the noodles and add to a large bowl of ice water.
  • Heat oven to 325ºF. Toss the mushrooms with the vegetable oil and spread out on a baking sheet in an even single layer. Season with salt and pepper. Bake until golden brown, about 15 minutes. Flip the mushrooms and cook until crispy, about an additional 10 minutes.
  • Once the noodles are chilled, drain the water and toss with the dressing.
  • Divide the arugula among serving bowls (optional) and top with the soba noodles. Top with the cucumber, crispy shiitake mushrooms, green onions and sesame seeds. Serve immediately.