Healthy Habits

Broccoli, Soba & Shiitake Mushrooms With Wasabi-Mustard Vinaigrette and Toasted Sesame

4 cups tightly packed broccoli florets
2 cups shiitake mushrooms, thinly sliced
1 tablespoon peanut oil
8 ounces soba noodles (or whole wheat spaghetti)
1 tablespoon sesame seeds, toasted

Vinaigrette:
1½ tablespoons Dijon mustard
2 tablespoons unseasoned rice vinegar
½ teaspoon toasted sesame oil
1 teaspoon soy sauce
1 teaspoon honey
1 teaspoon wasabi paste
Juice of half a small lime
¼ cup plus 1 tablespoon peanut oil

 

 

Cook the noodles in boiling water per package instructions. When cooked, place in a bowl of ice water to stop cooking and chill.

Using a steam basket, steam the broccoli over a pot of boiling water for 2 minutes. Remove from heat and place in ice water with the noodles to chill. (If you do not have a steamer basket, place broccoli in boiling water for 45 seconds and then plunge into ice water.)

When the noodles and broccoli are well-chilled, drain well and place in a mixing bowl.

In a saucepan, heat 1 tablespoon peanut oil over medium heat, add the shiitake mushrooms and cook for 10 to 12 minutes, stirring occasionally, until golden and lightly crisp (2 cups raw mushrooms will become ¾ cup cooked mushrooms).

Add the mushrooms to the broccoli and noodles, along with the toasted sesame seeds.

 

For the vinaigrette, place everything except the peanut oil in a small mixing bowl and whisk together well. Slowly drizzle in the peanut oil while whisking until all of the oil is incorporated. Toss vinaigrette with broccoli, soba and shiitake mixture and serve.