Sesame Soba Noodles

with Gai Lan, Mushrooms, & Ginger-Lime Peanuts

35 MIN

2 Servings

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From the Test Kitchen

Buckwheat-based soba noodles, a staple of Japanese cuisine, are often served cold or at room temperature, highlighting their earthy flavor. Here, we’re dressing cooled soba noodles with a flavorful combination of sesame oil and sweet chili sauce, then tossing in sautéed mushrooms and gai lan, a broccoli relative with large, tender leaves. Marinated carrot and cucumber balance these flavors with a bit of tartness, while a toasted peanut garnish completes the dish with pops of aromatic ginger and lime zest.

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Nutrition

PER SERVING
Calories

630 Cals (est.)

View Full Nutrition

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1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the carrot and grate on the large side of a box grater. Peel the cucumber, leaving alternating strips of skin intact. Halve lengthwise; using a spoon, scoop out and discard the seeds. Thinly slice the cucumber crosswise. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and finely chop the ginger. Quarter the mushrooms. Cut off and discard the bottom inch of the gai lan stems; roughly chop the leaves and stems.

2 Marinate the carrot & cucumber:

In a large bowl, combine the carrot, cucumber, the juice of 2 lime wedges, and ¼ of the ginger. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

3 Cook & dress the noodles:

While the carrot and cucumber marinate, add the noodles to the pot of boiling water (removing and discarding the paper wrapper). Cook 3 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Return to the pot. Add the sweet chili sauce and sesame oil; stir to thoroughly coat. Set aside to cool.

4 Make the ginger-lime peanuts:

While the noodles cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining ginger and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Reduce the heat to low. Add the peanuts; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Add the lime zest and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Transfer to a plate and immediately season with salt. Wipe out the pan.

5 Cook the vegetables:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms; cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the gai lan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the gai lan leaves have wilted. Add the vinegar and cook, stirring constantly, 30 seconds to 1 minute, or until the vinegar has cooked off. Turn off the heat; season with salt and pepper to taste.

6 Finish the noodles & plate your dish:

To the pot of dressed noodles, add the cooked vegetables, marinated carrot and cucumber (including any marinating liquid), and a drizzle of olive oil. Stir to thoroughly combine; season with salt and pepper to taste. Divide the finished noodles between 2 dishes. Garnish with the ginger- lime peanuts and remaining lime wedges. Enjoy!