Buckwheat Soba Noodle Salad

Adapted from The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre, MS, CN

1 package buckwheat soba noodles
8-10 shitake mushrooms
10-12 shrimp (we prefer “31/40″ sized raw, tail-on for best flavor, but cooked shrimp can also work)
1 cup grated carrots
1 cup thinly sliced red cabbage
3 green onions, sliced into thin rounds
1/2 cup chopped cilantro
1/8 cup sesame seeds, toasted
garlic powder
red pepper flakes
canola oil

3 TBSP sesame oil
2 TBSP wheat-free tamari
2 TBSP rice wine vinegar
1 TBSP maple syrup
1-2 tsp hot pepper sesame oil
1-2 tsp fresh grated ginger
2-3 cloves garlic, crushed

Use all organic ingredients when possible

  1. Cook the noodles according to the package. Drain and rinse with cool water, set aside.
  2. In a saute pan, add enough oil to coat the bottom of the pan.  If using raw shrimp saute the shrimp until done (they’ll take on a firm texture and white color). Remove from pan (keeping oil in pan) and saute the green onions, mushrooms and cabbage for 5 mins. 
  3. In a small bowl, whisk together ingredients for the dressing.
  4. In a large mixing bowl, stir in the cooked noodles, carrots, cabbage, green onions, cilantro and sesame seeds and toss. Pour prepared dressing over noodle mixture. Toss/stir well and serve with sriracha sauce and garnish with cilantro or more green onion.

This can be made gluten-free (using 100% buckwheat soba noodles), vegetarian/vegan (by omitting the shrimp or replacing it with organic tofu).