Soba Noodles with Mushrooms and Sun Dried Tomatoes

Soba Noodles with Mushrooms and Sun Dried Tomatoes

Serves 4

The Asian herb mugwort gives these soba noodles, made with buckwheat and whole wheat flour, their greenish color and unique flavor. Make this same recipe using whole wheat spaghetti, if you like.

  • 1/2 cup sun-dried tomatoes
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1 large yellow onion, thinly sliced
  • 1 large portobello mushroom, stemmed and chopped
  • 1 (8-ounce) package mugwort soba noodles
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon granulated garlic
  • Ground black pepper to taste
  • 1 tablespoon balsamic vinegar, or slightly more to taste, (optional)
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Put tomatoes and 1/2 cup boiling water into a bowl and set aside for 10 minutes. Drain and gently squeeze out excess water. Chop tomatoes and set aside. Heat 2 tablespoons of the oil in a large skillet over medium low heat. Add onions and cook for 15 minutes. Add reserved tomatoes and mushrooms and continue to cook, stirring often, for 10 more minutes.

Meanwhile, prepare the noodles according to directions on package. Drain, toss with remaining 2 teaspoons oil and return them to the pot to keep warm. When onions are finished cooking, gently toss them with the noodles. Add the cheese, granulated garlic, and pepper. If desired, season with balsamic vinegar.

Nutritional Info: 
Per Serving:370 calories (120 from fat), 13g total fat, 3g saturated fat, 10mg cholesterol, 370mg sodium, 52g carbohydrate (2g dietary fiber, 5g sugar), 14g protein

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