This is a great salad! I often eat it as a main and love the flavorful mix of the dressing with the mushrooms and noodles. It’s also a great pot-luck salad, promised to make you a popular chef!
Photo credit: Jeanne Brosseau, featured fabric: 33664-01 Digital silk Satin print
Recipe source: Dean & DeLuca: The Food and Wine Cookbook
1/4 cup tamari sauce
2 tablespoons fish sauce
3 tablespoons Asian (toasted) sesame oil
1 tablespoon chili sesame oil
2 cloves garlic , minced
1 teaspoon grated fresh ginger , or 1/2 teaspoon ground ginger
1 lime , juiced
1 tablespoon fresh orange juice
3 tablespoons sake (optional)
1 pound dried soba noodles
3 tablespoons peanut or canola oil
8 ounces shiitake mushrooms , stemmed and thinly sliced
salt and freshly ground pepper to taste
1 tablespoon sake (optional)
3 oranges , peeled and segmented (see NOTE1)
1 cucumber , peeled, seeded, and cut into matchsticks
1/4 cup chopped fresh cilantro
1/4 cup toasted sesame seeds
1 bunch green onion , including tender green parts, cut into 2-inch-long diagonal pieces
1. Dressing: In a large bowl, combine all the dressing ingredients and stir to blend. Let sit for 30 minutes.
2. In a large pot of boiling water, cook the noodles until tender, about 4 minutes. Drain. Rinse in cold water and drain well. Toss with 2 tablespoons of the dressing.
3. In a medium skillet, heat the oil over medium heat and sauté the mushrooms until browned. Salt and pepper lightly and stir in the sake, if using. Remove from heat and let cool.
4. Add the noodles to the bowl with the dressing. Toss to coat evenly. Add the oranges, cucumber, cilantro, and half the sesame seeds. Toss again. Transfer to a large shallow bowl. Scatter the mushrooms and green onions over the top, and then sprinkle with the remaining sesame seeds.
NOTE 1: To peel and segment citrus fruit, with a paring knife, cut off the external skin and any white pith from the fruit. Then slice each segment free from the connecting membrane. Discard membrane.