Vegan Mushroom Soba Noodle Bowl

Vegan Mushroom Soba Noodle Bowl

Pack this nutrient-dense, vegetable-loaded meal for a healthy weekday lunch at the office.

Serves: 4

Roasted mushrooms, savory tamari, and protein-packed soba noodles make this meal-in-a-bowl from the Eat Clean, Play Dirty cookbook a must-make. 

What you need:

For the sauce: 
¼ cup plus 2 tablespoons tahini
3 tablespoons brown rice vinegar
2 tablespoons white miso
2 tablespoons tamari 
1½ tablespoons sriracha

For the noodles: 
2 cups shiitake mushrooms, stemmed
1 bunch asparagus, woody ends trimmed and cut into bite-sized pieces
1 tablespoon plus 1 teaspoon extra-virgin olive oil
½ teaspoon salt
1 package buckwheat soba noodles
4 cups baby arugula
2 scallions, white and green parts, thinly sliced
1 tablespoon white sesame seeds

What you do:

  1. For the sauce, into a blender, combine all ingredients. With blender still running, drizzle in 2 tablespoons of water to emulsify. Set aside.
  2. For the noodles, preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl, combine mushrooms and asparagus with salt and 1 tablespoon oil, and toss to coat. Spread vegetables in an even layer over prepared baking sheet and roast 6 minutes, until asparagus is tender. Transfer asparagus to a plate and return mushrooms to oven to roast for another 10 minutes, until tender. Set aside.
  3. In a large pot, cook soba noodles according to package directions. Strain, rinse under cold water, and toss with remaining 1 teaspoon of oil to keep from sticking.
  4. In a large bowl, toss noodles with roasted vegetables and sauce. Arrange noodles over a bed of arugula, sprinkle with scallions and sesame seeds, and serve. 

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