I promised you a recipe featuring my pickled shiitakes and here it is. Using a tablespoon or two of the reserved pickling liquid makes a great seasoning base for soba nouodles and I’ve paired the salty shitakes with sweet butternut squash and crunchy Brussels sprouts for texture. I keep a jar of shiitakes in the refrigerator so I can whip this up in less than 30 minutes. I hope you enjoy it if you give it a try, it’s my favorite weekday lunch!
Vegan asian soba noodle bowl
Author: Tina Jeffers
Using the extra pickling liquid as a sauce for the noodles makes this a super flavorful meal without a lot of work.
- 1 cup butternut squash, cut into ¼-inch dice
- 1 tablespoon + 1 teaspoon olive oil
- 1 cup Brussels sprouts
- ½ cup pickled shitakes
- 8 ounces soba noodles
- 1 tablespoon chopped fresh chives
- 1 teaspoon black sesame seeds
- Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper. Add the butternut squash to the baking sheet, toss with 1 tablespoon of olive oil and season with salt and pepper. Roast until tender about 15 - 20 minutes.
- Cut the Brussels sprouts in half lengthwise and then finely shred them. Heat a teaspoon of olive oil in a skillet over medium high heat and add the Brussels sprouts and cook for 2 to 3 minutes just until they begin to soften.
- Bring a large pot of water to a boil and cook noodles according to package instructions. Be careful not to overcook. Drain and toss with a tablespoon of the pickling liquid
- Divide the soba between two bowls and top with the squash, mushrooms and brussels sprouts. Garnish with the chives and sesame seeds and serve.