My Mushroom Soba Noodles are a version of a recipe I learned years ago from a friend who’d worked in a restaurant in India that served Chinese food: a brand of Indian Chinese food, of course, which, as any Indian will tell you, is in a delicious class by itself.
Of course, some of the ingredients here like the rice vinegar were not easily available in the India of that time, so we managed with regular vinegar and soy sauce. For this version I used bottled green chili sauce, which I love, and tamari, which has a richer, more complex flavor.
I also used soba noodles which are made with buckwheat for this recipe, although I’ve made it in the past with plain old spaghetti or any other, fairly thick noodle.
A wok works best to make fried noodles, and make sure yours is screaming hot when you start, and have all your veggies prepped and ready because you do have to work fast. Also, I used eggplant and crimini mushrooms here, but you can just as easily use peppers, baby corn, green beans, broccoli…you get the picture.
So here it is. Enjoy!
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