Soba Noodles with Shimeji Mushrooms in Hollowed Cucumbers

You have no idea how happy I am to be posting on my blog again. I feel like I’m on a roll! Four posts today, two yesterday! June was an insane month and the last two weeks have been extra chaotic. My final exam went very well and I was very happy with the professional judges’ critiques.

It’s so hot in New York and the heat wave is intense. This is a nice refreshing bite-size (or two) party plate. It’s so simple to make too! Aren’t my plates just adorable?

[100% organic]

For the Mushrooms

  • 1 package shimeji mushrooms
  • 2 garlic cloves, crushed
  • 1 shallot, finely minced
  • Salt & freshly ground pepper
  • Olive oil

Roughly break apart the shimeji mushrooms into small florets/clumps.

In a sauté pan, heat olive oil and sauté the mushrooms briefly until they develop some color and add in the shallots and garlic. Reduce heat to low-medium and season with some salt and pepper. Cook for 1-2 minutes or until tender.

Remove from pan and set aside to cool. Discard garlic cloves.

For the Cucumbers & Noodles

  • 2 English cucumbers
  • 2 oz. soba noodles
  • 2 TBS rice vinegar
  • 2 TBS soy sauce
  • 1 TBS sesame oil
  • 2 scallions, finely sliced on the bias (green parts only)
  • White sesame seeds, as needed
  • Salt

Do not remove all the green skin of the cucumber; peel roughly around the cucumber. Cut cucumber into rounds around 1-1.5 inch thick. Using a melon baller, scoop out the seeds from the middle to create a “cup”. Be careful not to scoop too much and then creating a hole in the “cup”.

Bring a pot of water to a boil and cook the soba noodles according to the package instructions, usually 6-8 minutes. Drain and rinse the noodles under cold water, to stop the cooking process.

TO ASSEMBLE

Whisk the rice vinegar, soy sauce, and sesame oil in a small bowl. Pour half the sauce over the noodles and save the rest for later. Add the scallions and mushrooms to the noodles and gently toss to mix everything together.

Pack each cucumber cup with noodles and mushrooms, drizzle ¼ tsp of remaining sauce over each cup, and garnish with white sesame seeds.

Optional: mandolin carrots to use as a place mat for the cucumbers to sit on and to give some more color. (I totally forgot to do this!!!)

*I made this for my birthday get-together.

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