This delicious vegan, dairy free entree is packed with tons of flavor!
- 2–3 Tablespoons butter (for vegan/DF I like Miyokos “butter”)
- 4 cloves garlic
- 8 ounces mushrooms (about 240 grams) – I recommend shiitake, but button/cremini should do
- 2 teaspoons soy sauce
- 1–2 teaspoons chili paste (pureed spicy peppers – like sambal oolek or sriracha)
- 8 cups leafy greens (we used kale & mustard greens)
- 4 servings soba noodles (about 240 grams uncooked)
- optional: 1 teaspoon sesame oil, sesame seeds for garnish
- Cook soba noodles according to instructions on the package. I usually bring a pot of water to a boil, add the soba, and cook for 6-8 minutes, or until done, but not mushy. Drain and rinse immediately to wash off the sticky starch.
- Melt the butter in a large skillet (mine is nonstick) over low heat. Peel the garlic and crush it with the flat side of your knife, then slice it into strips (or mince). Add to the butter and cook over LOW HEAT for about 2 minutes. (It should not brown. If it does, the heat is too high.)
- Wash the mushrooms and slice them into 1/8- 1/4-inch slices. Add to skillet, and stir to coat with butter, then spread out. Cook undisturbed for 5 minutes. Stir and cook 5 minutes more.
- After 10 minutes, the mushrooms should be much smaller and starting to get brown. Increase the heat to medium-low and cook for about 5 minutes to brown the mushrooms.
- Finally, add a splash of soy sauce (about 2 teaspoons), spicy chili paste, and the chopped greens. Stir and cook until the greens are wilted.
- Turn off the heat. Add the soba to the pan and stir well. Drizzle with optional sesame oil and serve. Garnish with sesame seeds if desired.
- Prep Time: 5 mins
- Cook Time: 20 mins