By Chef Anna
- 2 Tbsp high heat vegetable or canola oil
- 1 cup cherry tomatoes, quartered
- ¼ lb of shiitake mushrooms, stemmed
- ½ lb green beans, blanched
- 1-2 lemon cucumbers, peeled and cut into small pieces
- 1- 2 Tbsp of sesame seeds
- 1 tsp minced ginger
- 1 tsp kosher salt
- 3 Tbsp champagne vinegar
- 3 Tbsp tamari
- 1 Tbsp Agave
- 3 tbsp sesame oil
Soba noodles, cook to instructions
Bring water to a boil in a small sauce pan. Add green beans and cook for about 3 minutes, until tender but still hold their shape. Submerge beans in an ice bath for 5 minutes and then dry them on a towel.
Heat vegetable oil in saute pan at high heat. Once the pan is hot, add mushrooms and cook until mushrooms are golden brown on one side and then flip. I left them for about 2 minutes on each side. Remove mushrooms from pan and let cool.
Cook soba noodles according to the instructions, drain and run cool water over the noodles.
For the marinade
Add salt to the minced ginger. Then add the vinegar and let the ginger macerate for about 3 minutes. Add the tamari, agave, and sesame oil. Toss veggies in the marinade and then add the soba noodles. Combine ingredients together in a mixing bowl and them pile them onto a serving plate. Garnish w/ sesame seeds. Serve cold.