shitaki soba noodles * return of the mushrooms!

Ok, so maybe you are thinking.. again with the tofu and mushrooms? enough all ready.

But in all honesty this recipe is truly an amazing combination of flavors, and it takes about 12 minutes to make. I am sure you could easily add chicken and cashews instead of mushrooms and tofu and it would be just as wonderful.

In this recipe I used 3 of my favorite ingredients: Soba king rice noodles (the pumpkin flavored ones) SilverKing Tofu (firm) and fresh local mushrooms (I used shitaki tonight)

Start boiling water for your noodles and in a large cast iron pan heat about 3 tbsp of organic canola oil, and start to brown: 1/2 of a minced small red onion, 1 clove of minced garlic, 1 diced jalepeno pepper, and about 1” worth of ginger finely grated. Bring these all together and get them sweating, then add about 1 cup of sliced tofu, and about 2 cups of mushrooms, the shitaki’s I used were quite small so I just halved them. Fry these all and season with S+P, and a pinch of crushed chili’s.

Once the tofu starts to brown add the noodles to the water. These particular brown rice noodles are my hands down favorite but you need to test them often to ensure you don’t over cook them.

In a small bowl, combine 2 tbsp almond butter, with 1 tbsp soy sauce, 1 tbsp rice wine vinegar, and 2 tbsp sweet chili sauce.

As the noodles are nearly finished cooking  ( after about 4 minutes) add the sauce into the pan with the tofu and add about 1/2 of cup of fluid, water would be fine, or white wine. I had gingerale on hand so I used that. Add a heaping handful of spinich and toss with the cooked noodles and up to 1/4 cup of the water left from boiling. Finish with a quick grate of more ginger. And serve nice and hot. You’ll love how creamy and flavorful this dish is!


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