Sesame Noodles with Shitake Mushrooms and Pak Choi is a great gluten-free, vegan dinner when you want something hot, filling and tasty. It is ready in less than 30 minutes and super delicious.
Sesame Noodles with Shitake Mushrooms and Pak Choi is easy to medium and very quick to make from scratch.
I adore Sesame Noodles with Shitake Mushrooms and Pak Choi for dinner when I want something quick and easy. However, they are also perfect for when you have guests around. Serve with Miso Soup with Tofu and Shitake Mushrooms.
Allergy Information – Sesame Noodles with Shitake Mushrooms and Pak Choi
Sesame Noodles with Shitake Mushrooms and Pak Choi is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free*, onion free, peanut free, tree nut free.
*For nightshade free leave out the chilli.
Top Tips – Sesame Noodles with Shitake Mushrooms and Pak Choi
Soba noodles are traditionally made of 100% buckwheat. Soba is Japanese for buckwheat (but can refer to any thin noodle in Japan). Check the ingredients on the packet and make sure that the noodles you buy are gluten-free. Many brands add wheat flour to soba noodles.
You can use dried shitake mushrooms just soak them in advance (and save the juice to add to the sauce instead of water in the recipe).
I use a large wok for this but you can also use a large frying pan. The heat should be quite high!
Recipe – Sesame Noodles with Shitake Mushrooms and Pak Choi
Preparation time 10 minutes
Cooking time 15 minutes
Ingredients – Sesame Noodles with Shitake Mushrooms and Pak Choi
200 grams firm tofu, drained and patted dry
2 tablespoons tamari
250 grams gluten-free soba noodles
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seed
10 grams fresh root ginger
1 red chilli
0.25 teaspoon asafoetida
1.5 tablespoons vegetable oil
100 grams shitake mushrooms
300 grams pak choi
1 teaspoon rice vinegar
150 millilitres boiling water
Method – Sesame Noodles with Shitake Mushrooms and Pak Choi
1. Cut the tofu into small (one centimetre) dice, pat dry again and drizzle with 1 tablespoon of tamari and mix well
2. Cook the soba noodles as described on the packet, drain and rinse under cold water to stop the noodles cooking. Place the noodles in a serving bowl and add 0.5 tablespoon sesame oil and mix well. This will stop the noodles sticking together and add flavour. Add 0.5 tablespoon sesame seeds and mix well
3. Finely chop or grate the root ginger, slice the chilli, slice the shitake mushrooms and slice the pak choi lengthwise (if the pak choi are quite large cut in half first – to separate the leaves from the stems)
4. Add 1 tablespoon vegetable oil to a wok or large frying pan and put on a medium-high heat. When the oil is hot add the tofu (keep the left-over tamari marinade) and fry until lightly browned and crispy. Remove from the pan and set aside
5. Add 0.5 tablespoon of vegetable oil to the pan and add the asafoetida. Cook for 20 seconds and add the ginger and chilli and mix well and add the shitake mushrooms, stir fry for a few seconds before adding the pak choi and stir fry for 30 seconds. Add the tofu, the left-over marinade, 1 tablespoon tamari, rice vinegar and 150 millilitres boiling water. Mix well and cook for two minutes – until the vegetables have softened
6. Add the soba noodles to the pan and gently toss to mix well and quikcly heat the noodles through
7. Serve sprinkled with the remaining sesame seeds.