Noodles with Mushrooms
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Packed lunch: made with soba (buckwheat) noodles with a low glycemic index; it's good cold or warm.
Ingredients
200g buckwheat noodles (soba; you can also use other types of noodles)
300g brown champignon mushrooms
2 cloves of garlic
1/2 teaspoon sesame oil
1 tablespoon sesame seeds
1 tablespoon oil
Sauce
100ml chicken broth (or water for a vegan version)
2.5 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 teaspoon ground ginger
1 teaspoon cornstarch
Servings: 2-3
How to prepare noodles with mushrooms
- Toast the sesame seeds in a dry pan until lightly golden. Mix the ingredients for the sauce. Clean the mushrooms of their stems and slice them.
- Cook the noodles in salted water according to package instructions.
- Heat the oil in a wok or wide pan. Sauté the mushrooms over high heat, stirring occasionally, until cooked (about 3-4 minutes).
- Add the crushed garlic and sauté for 1 more minute.
- Pour the sauce over the mushrooms and cook for another 1-2 minutes until the sauce thickens.
- Add the drained noodles and sesame oil. Toss well.
- Serve the noodles sprinkled with sesame seeds.
Buckwheat noodles
The sautéed mushrooms
The mushrooms with sauce
