Noodle Salad

Noodle Salad

1 Tbsp vegetable oil

½ lb(s) shitake mushroom caps, sliced

1 Tbsp ginger, minced

1 clove garlic, minced

1 carrot, julienned

2 cup sugar snap peas, blanched and thinly sliced on a bias

1 bunch garlic chives (or green onion), cut into 1 inch pieces on a bias

Vinaigrette

¾ lb(s) soba noodles (any thin noodle will work - I used Somen noodles)

1 nori sheet, cut into 1 inch pieces, for garnish

2 Tbsp sesame seeds, for garnish

salt

pepper

Vinaigrette

½ cup seasoned rice wine vinegar

¼ cup soy sauce

1 Tbsp ginger, minced

2 tsp sesame oil

¼ cup vegetable oil

DIRECTIONS

Noodle Salad

1. In a large sauté pan heat vegetable oil over medium heat.

2. Add shitake mushrooms and sauté.

3. Season with salt and cook for 7-10 minutes.

4. Add ginger and garlic, sauté.

5. Add carrots, sugar snap peas and garlic chives, stir.

6. Season with salt and pepper, sauté for 2-3 minutes.

7. Add 3 tablespoons of Vinaigrette then remove pan from heat.

8. Boil soba noodles, following package directions, until cooked through.

9. Lay noodles on a tray and spoon remaining Vinaigrette over.

10. Allow noodles to absorb Vinaigrette for 5 minutes.

11. In a bowl, toss vegetables and soba noodles together.

12. Place Nori Crusted Salmon on Soba Noodle Salad, garnish with nori pieces and sesame seeds.

Vinaigrette

1. In a bowl add seasoned rice wine vinegar, soy sauce, ginger and sesame oil.

2. Slowly add vegetable oil, incorporate well with a whisk.

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