Soba Noodle Bowl with Shiitake

Preparation

For the dressing:
Remove the skin from the orange. Avoid too much white stuff, as it is very bitter. When done, squeeze the orange.

Grate the ginger. Finely chop the shallot, garlic and chilli. Mix all the ingredients for the dressing in a bowl and whisk. Put aside.

For the soba noodles:
Cut off the ends of the snap peas. Meanwhile, bring water to a boil in a large saucepan. If you have a steamer or steamer basket, use it to steam the snap peas for 5 minutes. Steaming will make the snap peas crispy and retain their bright green color. Alternatively, you can cook snap peas in boiling water. Reduce the cooking time and be sure to stop the cooking process by soaking the snow peas in ice water afterwards (this step is not necessary for steaming).

Bring water to a boil in a large saucepan. Once boiling, add soba noodles and reduce heat to simmer. Cook the soba noodles for about 5 minutes. Soba noodles can easily overcook, so keep an eye on them.

Once cooked, pour the soba noodles into a colander. Fill the pot with fresh, cold water. Return the soba noodles to the pot. This next step is important! Wash the soba noodles thoroughly to remove excess starch. This step ensures that your soba noodles will not become sticky. Drain and rinse the noodles again in the colander.

Place a non-stick skillet on the stove over medium heat. Once hot, add the shiitakes with a little water. Put a lid on top to retain moisture. Cook 5 to 10 minutes.

When done, transfer the shiitake mushrooms to a separate bowl. Add the shichimi togariashi spice mix, salt and sesame oil.

Chop the cucumber, basil and cilantro. Combine soba noodles, snow peas, cucumber, basil and cilantro on a serving platter or divide them evenly into serving bowls. Add shiitake mushrooms on top. To pay dressing over soba noodles and get ready to enjoy! Cheers!