Quickie: Shiitakes & Soba (v, gf)

Mushrooms! So tasty, so good for you. Shiitakes, specifically, are a well-known source of iron and immune-boosting properties (hear ye, hear ye, vegans and vegetarians: rich veggie iron source). The ever-popular goop recently published a piece on the health benefits of mushrooms (more on that here) and ideas on how to work them into your diet; here’s my very quick, single serving, weeknight-friendly take on their “Stir Fried Noodles with Mushrooms.” Enjoy!

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SHIITAKES & SOBA

Adapted from goop

Ingredients:

  • 1 bundle soba noodles or 1 cup cooked soba (note: soba noodles must contain ONLY buckwheat flour to be considered gluten-free) mushrooms 5
  • 1 1/2 tbsp coconut oil
  • 1/4 lb fresh shiitake mushrooms, wiped clean with a damp paper towel and sliced; Whole Foods sells an especially tasty 1/4 lb package
  • 2-3 cloves garlic, finely minced
  • 1-inch chunk fresh ginger, peeled and finely minced
  • 2-3 green onions, sliced
  • 1 tbsp soy sauce
  • drizzle sesame oil
  • sesame seeds

Directions:

Cook your soba noodles according to package directions, drain, and set aside. Chop your aromatics while the noodles cook (love the word aromatics). Meanwhile, heat the coconut oil in a non-stick skillet over medium-high heat. Add the sliced mushrooms and cook until browned, stirring to ensure they don’t stick, about 5 minutes.

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Add the ginger and garlic and cook another minute, stirring. Add the cooked noodles, green onions, soy sauce, and sesame oil, tossing to coat and heat everything through. Remove to a bowl, sprinkle with sesame seeds, and enjoy! Really tasty 10-minute dinner! The best kind!

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