Sesame Soba with Asparagus and Mushrooms
Sesame Soba with Asparagus and Mushrooms Amanda Haas, culinary director at Williams-Sonoma, loves eating soba noodles made with buckwheat, which are an
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Cooking tools:
- Pot
- Colander
- Mixing bowl
- Whisk
- Cast iron skillet
- Nonstick skillet
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Tongs
- Stove
- Kitchen towel
Ingredients
- 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
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