I made a new meal tonight. Or rather, I made a meal I haven’t made in about two years. We really enjoyed it the first time, as I recall. But somehow I never got around to making it again. This time I changed and simplified the recipe, so it would fit with our no-oil lifestyle. Oh, my goodness. Jesse literally said, multiple times, “This is the best thing you have EVER made!” I’m not quite sure that’s so, but it was absolutely delicious, and SO simple. It’s one of those meals that’s literally on the table in about ten minutes, but better than anything I’ve ever ordered in a restaurant. For the pleasure of your tastebuds:
Soba Noodles with Shitake Mushrooms and Snow Peas
- 1 pack of shitake mushrooms
- 1 cup of button mushrooms, roughly chopped
- 2 cups of snow peas (I used a bag of frozen)
- 1 tablespoon soy sauce
- 2 teaspoons fresh ginger, grated
- 2-3 cups of vegetable broth
Pour 2 cups boiling water over the dried shitake and let them rehydrate, about five minutes. Place the vegetable broth in a medium saucepan, drain the mushroom soaking liquid into the saucepan too, so you save all the delicious broth. Rough chop the shitake.
Place all the mushrooms in a frying pan with about 1/4 cup of water, the soy sauce, and the giner. Cook over medium heat until the mushrooms are softened, about five minutes. If using fresh snow peas, add them to the pan as well. If frozen, nuke those babies according to package directions.
Meanwhile, bring the broth to a boil, add your package of noodles and cook until al dente, just a few minutes. Add the vegetables to the saucepan of noodles, give it a toss to combine, and get it to the table pronto. I like a bit of spice so I added crushed red pepper to mine. Delicious and elegant!