Chilled Soba Noodle Salad with Crispy Shiitake Mushrooms

Ingredients

• 1/4 cup tahini paste
• 2 tablespoons white miso
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce or tamari
• 2 teaspoons sriracha
• 10 ounces shiitake mushrooms
• 1/4 cup vegetable oil
• Kosher salt
• Freshly ground black pepper
• 6 ounces dried buckwheat soba noodles
• 2 cups packed wild arugula )
• 1/2 cup thinly sliced English hothouse cucumber
• 2 green onions
• 1/2 teaspoon toasted white sesame seeds

Instructions

1. 1

   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.

2. 2

   Heat oven to 325ºF (170ºC). 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.

3. 3

   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.

4. 4

   Once the noodles are chilled, drain the water and toss with the dressing.

5. 5

   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.