Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Sesame Plum Marinated Vegetables and Soba Noodles
Recipe

9 INGREDIENTS • 7 STEPS • 20MINS

Sesame Plum Marinated Vegetables and Soba Noodles

5
1 rating
A cool, light, refreshing weeknight dinner for the family. Serve at room temperature or chilled.
Add to plan
logo
Sesame Plum Marinated Vegetables and Soba Noodles
Save
author_avatar
Thrive Market
First socially conscious online store.
https://thrivemarket.com
A cool, light, refreshing weeknight dinner for the family. Serve at room temperature or chilled.
20MINS
Total Time
$5.32
Cost Per Serving
Ingredients
Servings
2
US / Metric
Ume Plum Vinegar
3 Tbsp
Ume Plum Vinegar
I used Eden Foods® Raw Ume Plum Vinegar
Lime
1
Lime, juiced, zested
Fresh Ginger
1 tsp
Fresh Ginger, grated
Toasted Sesame Oil
1/4 cup
Toasted Sesame Oil
Soba Noodles
1 pckg
Soba Noodles
I used Eden Foods Buckwheat Soba Pasta
Mushroom
3/4 cup
Mushroom
Asparagus
1 2/3 cups
Black Sesame Seeds
to taste
Black Sesame Seeds
Nutrition Per Serving
VIEW ALL
Calories
1622
Fat
43.4 g
Protein
57.0 g
Carbs
283.2 g
Add to plan
logo
Sesame Plum Marinated Vegetables and Soba Noodles
Save
author_avatar
Thrive Market
First socially conscious online store.
https://thrivemarket.com
Cooking InstructionsHide images
step 1
In a large bowl, thoroughly whisk the Ume Plum Vinegar (3 Tbsp), juice and zest of the Lime (1), Fresh Ginger (1 tsp), and Toasted Sesame Oil (1/4 cup).
step 1 In a large bowl, thoroughly whisk the Ume Plum Vinegar (3 Tbsp), juice and zest of the Lime (1), Fresh Ginger (1 tsp), and Toasted Sesame Oil (1/4 cup).
step 2
Gently clean the Mushroom (3/4 cup) with a damp towel and tear or chip into bite-sized pieces.
step 2 Gently clean the Mushroom (3/4 cup) with a damp towel and tear or chip into bite-sized pieces.
step 3
Transfer the mushrooms to the bowl with the vinaigrette and stir to coat.
step 3 Transfer the mushrooms to the bowl with the vinaigrette and stir to coat.
step 4
Clean and trim the Asparagus (1 2/3 cups) by removing the tough lower ends. Use a vegetable peeler to shave the asparagus into ribbons.
step 4 Clean and trim the Asparagus (1 2/3 cups) by removing the tough lower ends. Use a vegetable peeler to shave the asparagus into ribbons.
step 5
Add the asparagus to the mushrooms and vinaigrette. Toss to combine and allow to marinate while the noodles cook.
step 5 Add the asparagus to the mushrooms and vinaigrette. Toss to combine and allow to marinate while the noodles cook.
step 6
Bring a large pot of water to a boil. Cook the Soba Noodles (1 pckg) for 7-8 minutes. Drain and rinse with cold water.
step 6 Bring a large pot of water to a boil. Cook the Soba Noodles (1 pckg) for 7-8 minutes. Drain and rinse with cold water.
step 7
Toss the noodles with the vegetables. Store up to two days in the fridge. Garnish with Black Sesame Seeds (to taste) and Avocado (1) if using. Serve at room temperature or chilled.
step 7 Toss the noodles with the vegetables. Store up to two days in the fridge. Garnish with Black Sesame Seeds (to taste) and Avocado (1) if using. Serve at room temperature or chilled.
Tags
view more tags
Dairy-Free
Budget-Friendly
Asian
Lunch
Shellfish-Free
Dinner
Mushrooms
Vegan
Vegetarian
Japanese
Summer
Vegetables
0 Saved
top