As mentioned in my birthday bash recap post, necessity beat out beauty as far as presentation was concerned but this was a truly delicious salad. I used all buckwheat noodles just in case there was anyone at the party who couldn't eat anything with gluten in it but you can also use soba noodles which contain wheat, which are easier to find. I also bought a package of mixed Japanese veggies (burdock, lotus root and sliced bamboo shoots) at my local Asian supermarket but grated carrots, fresh bean sprouts and canned water chestnuts, much more available, can be substituted. You will have to track down dried shiitake mushrooms though which, to be fair, are more readily available mainstream than they used to be.
1 lb dried soba noodles
2 cups mixed Asian vegetables as discussed above
1 cup dried shiitake mushroom caps
2 tsps grated fresh ginger
1/4 cup rice wine vinegar
1/3 cup soy sauce
1/4 cup mirin (or white wine and 1 tsp sugar)
1 tsp sesame oil
Place the Asian vegetables in a bowl along with the rice wine vinegar and set aside while you prepare the rest of the salad.
Cook the soba noodles according to the directions on the package. Immediately shock in an ice bath to stop the noodles from overcooking, drain well and toss well with the sesame oil to prevent the noodles from sticking to each other.
While the noodles are cooking, place the shiitake, ginger, soy and mirin together in a saucepan and cook over low heat for a few minutes. Set aside so tthat the shiitake caps can rehydrate completely in the soy mixure. Once the mixture has cooled to room temperature, blend the shiitake and the liquid it was cooked in into a smooth dressing.
To assemble the salad, add the vegetables, the vinegar the vegetables marinated in and the shiitake dressing to the noodles. Toss very well. Check the seasoning and adjust according to your taste.
This salad tastes best if it is allowed to sit for an hour or so before serving.
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