Grilled Shiitake on Teriyaki Noodles

Grilled Shiitake with a hint of 5 spices powder. Pak Choy with the fragrance of sesame oil. Crispy, golden cubes of tofu. And all of this on a bed of teriyaki-flavoured soba noodles. Each element in this vegan dish has a special taste and texture – that’s what makes it special.

This recipe takes some time, but you will be rewarded with a wonderful meal packed with good stuff.

Grilled Shiitake with Soba NoodlesFor 4 pax
Preparation time: 1 hour

Stuff you need:

  • Ca. 400g of Shiitake
  • 1 package of  Soba noodles (they usually consist of several bundles, I always cook 1 per person)
  • 1 package of Pak Choy (or similar leafy green)
  • Firm Tofu (this dish does not work with silk tofu!)
  • 5 spices powder
  • Ice cubes
  • Veggie oil, Sesame oil, salt, soy sauce, brown sugar, sake (or sherry), sesame seeds

Get Started:

Wash the Shiitake mushrooms, remove the stalks and cut them into halves. Put into a fireproof bakeware and into the oven (180°, 20 minutes). In the meantime, wash the Pak Choy and remove the stem in the bottom. Heat up water in a big pot and cook the Pak choy in there for a few minutes, then remove out of pot, wash with cold water and place in a bowl with ice cubes (this will interrupt the cooking process to make sure the leaves stay green). You can cook the soba noodles in the same water – they only need a few minutes until done. Once the noodles are done, strain them and cool them down with cold water so they won’t get sticky. In the meantime, the Shiitake should have become ready, so get them out of the oven.

Heat up a pan with oil and wait until it’s hot. Fry the tofu cubes in it – don’t stir them too frequently but allow them to turn slightly brown and crisply. Remove from pan once done and put them to drain on a sheet of kitchen paper.

Now heat up a pot with 6 tbs of soy sauce, 4 tbs of sake and 3 tbs of sugar and cook for a few minutes until it’s boiled down. Add the noodles and mix. Marinate the Pak choy with a pinch of salt and a dash of sesame oil. Sprinkle some 5 spices powder and also some salt on the grilled Shiitake.

Place the tofu, mushroom pieces and pak choy on the noodles, drizzle some sesame oil on top and serve while still warm. Enjoy!

(Leftovers make up for a brilliant office lunch – just add some drops of lime juice and you have a cold noodle salad)



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