The Gluten-Free Asian Kitchen by Laura B. Russell

Author:Laura B. Russell [Russell, Laura B.]
Language: eng
Format: epub
ISBN: 978-1-58761-367-8
Publisher: Ten Speed Press
Published: 2011-08-23T04:00:00+00:00

1 (7- to 8-ounce) package 100 percent buckwheat soba noodles [GF]

2 tablespoons vegetable oil

1 small onion, thinly sliced

8 ounces shiitake mushrooms, stems removed, caps thinly sliced

6 ounces asparagus, cut diagonally into ½-inch slices (about 1 cup)

¼ cup soy sauce or tamari [GF]

2 tablespoons sake

⅛ teaspoon red pepper flakes

1 teaspoon toasted sesame oil

¼ cup chopped fresh cilantro

½ teaspoon freshly ground black pepper

Cook the noodles in a large pot of boiling water until just done, about 8 minutes, or according to package directions. (Remove a noodle with tongs and taste it for doneness.) Drain the noodles in a colander and rinse with cold water to stop the cooking. Set aside.

Heat the oil over medium-high heat in a large frying pan or a wok. Add the onion and mushrooms and cook, stirring occasionally, until well browned, about 10 minutes. Add the asparagus and cook, stirring, about 2 minutes longer. Stir in the noodles, soy sauce, sake, and red pepper flakes. Toss with tongs until heated through, 2 to 3 minutes. Top the noodles with the sesame oil, cilantro, and black pepper.

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