Soba Noodles, Mushroom and Tatsoi with Sweet-Sour C

Name: Soba Noodles, Mushroom and Tatsoi with Sweet-Sour Cucumber
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each cucumbers washed, cut into matchsticks; 1 clove garlic freshly minced, 1 small clove; 2 tablespoons rice vinegar or to taste; 1/2 tablespoon honey or to taste, or sugar; 1/2 teaspoon sesame oil; 1 teaspoon chili pepper flakes Korean, or 1/8 teaspoon cayenne pepper, or to taste; 1 teaspoon sesame seeds toasted; 1 x salt to taste; 2 tablespoons vegetable oil; 1 each yellow onion chopped; 2 cloves garlic freshly minced, or finely chopped; 1/2 inch ginger freshly minced; 4 cups mushrooms such as a mixture of shiitake, oyster, cremini, white button, portebella, sliced; 1 small carrots cut into matchsticks; 1 small green bell peppers sliced, or 1/2 large; 1 each banana peppers sliced, or jalapeno pepper; 1 each red chili peppers seeded, and chopped, or 1/8 teaspoon dried chili flakes; 4 cups stock vegetable or any broth; 1 tablespoon miso paste soy bean paste, or to taste; 1 tablespoon thai chili paste Korean, or 1 teaspoon chili-garlic sauce plus 1 tablespoon sugar; 1 tablespoon vegetarian oyster sauce or regular oyster sauce, optional; 12 ounces soba noodles; 8 cups mixed salad greens tatsoi, or spinach

Servings: persons

1 each cucumbers washed, cut into matchsticks
1 clove garlic freshly minced, 1 small clove
2 tablespoons rice vinegar or to taste
1/2 tablespoon honey or to taste, or sugar
1/2 teaspoon sesame oil
1 teaspoon chili pepper flakes Korean, or 1/8 teaspoon cayenne pepper, or to taste
1 teaspoon sesame seeds toasted
1 x salt to taste
2 tablespoons vegetable oil
1 each yellow onion chopped
2 cloves garlic freshly minced, or finely chopped
1/2 inch ginger freshly minced
4 cups mushrooms such as a mixture of shiitake, oyster, cremini, white button, portebella, sliced
1 small carrots cut into matchsticks
1 small green bell peppers sliced, or 1/2 large
1 each banana peppers sliced, or jalapeno pepper
1 each red chili peppers seeded, and chopped, or 1/8 teaspoon dried chili flakes
4 cups stock vegetable or any broth
1 tablespoon miso paste soy bean paste, or to taste
1 tablespoon thai chili paste Korean, or 1 teaspoon chili-garlic sauce plus 1 tablespoon sugar
1 tablespoon vegetarian oyster sauce or regular oyster sauce, optional
12 ounces soba noodles
8 cups mixed salad greens tatsoi, or spinach

1
To make the sweet-sour cucumber:
2
Add cucumber into a medium bowl.
3
Add the garlic, rice vinegar, honey, sesame oil, chili pepper flakes and sesame seeds.
4
Mix until evenly coated and well combined.
5
Season to taste with salt.
6
Cover with a plastic wrap and put in the refrigerator.
7
To saute the mushrooms and veggies:
8
In a large saucepan or dutch-oven, add the oil over medium-high heat until hot.
9
Add ginger and garlic, stirring constantly, and cook for about 40 seconds until very fragrant.
10
Add the onions, and cook until soft and browned, about 5 minutes.
11
Stir in the mushrooms, and cook until most of the liquid has been evaporated and browned, about 6 minutes.
12
Add the carrots, green bell pepper, banana pepper or jalapeno pepper and red chili pepper or dried flakes, stirring often, and cook for about 2 minutes until the vegetables start to become soft.
13
Pour the broth into the pot, add the miso paste, Korean hot chili paste to taste and oyster sauce if using, and bring to a boil.
14
Add the noodles and stir to make sure that noodles are in the broth.
15
Cook the noodles for about 5 minutes or desired consistency.
16
Stir in the tatsoi or spinach, and cook for another 1 to 2 minutes until the leaves are all wilted.
17
Remove the pot from the heat, and let cool for a few minutes.
18
Divide into serving bowls and top with sweet-sour cucumber.
19
Serve.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 each cucumbers washed, cut into matchsticks, 1 clove garlic freshly minced, 1 small clove, 2 tablespoons rice vinegar or to taste, 1/2 tablespoon honey or to taste, or sugar, and more.

Yes, Soba Noodles, Mushroom and Tatsoi with Sweet-Sour Cucumber falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Soba Noodles, Mushroom and Tatsoi with Sweet-Sour Cucumber

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions