Easy Soba Noodles with Matsutake Mushrooms and Peanut Sauce

Preparation time : 10 minutes
Cooking time : 15 minutes
Servings : 2

Ingredients

Vegetables sauté

30 g dried matsutake mushrooms (rehydrated and sliced) or 200 g fresh, cleaned, and sliced matsutake mushrooms (available in-store from mid-August to October)
180 g smoked tofu, cubed
3 tbsp (45 ml) cornstarch
1/4 tsp (1.25 ml) salt
2 tbsp (30 ml) vegetable oil + 1 tbsp for vegetables
200 g soba noodles
1 red bell pepper, thinly sliced
2 cups (150 g) shredded cabbage
1 carrot, sliced into ribbons
4 green onions, thinly sliced
Salt and pepper

Peanut-Lime Sauce

2 garlic cloves, minced
1 tbsp (15 ml) fresh ginger, grated
1/3 cup (80 ml) peanut butter
1/4 cup (60 ml) tamari sauce
1 cup (250 ml) water or plant-based milk (oat, soy, or coconut)
2 tbsp (30 ml) honey or maple syrup
2 tbsp (30 ml) lime juice
1 tbsp (15 ml) fish sauce (optional)
1–2 tsp (5–10 ml) Sriracha or Sambal Oelek, to taste

Preparation

Dried Matsutake Mushrooms : 

Rehydrate dried matsutake mushrooms in warm water for 20–30 minutes. Drain, slice, and set aside.

Cook the Noodles :

Cook soba noodles according to package directions. Drain and rinse under cold water.

Make the Sauce : 

Combine all sauce ingredients in a small pot. Whisk and bring to a gentle boil. Set aside.

Cook the tofu and vegetable :

Coat smoked tofu cubes with cornstarch and salt. Heat 2 tbsp oil in a skillet and pan-fry until golden and crispy. Add rehydrated matsutake mushrooms; sauté for 1–2 minutes. Transfer to a plate lined with paper towels to remove excess oil and set aside.

Stir-Fry Vegetables :

In the same skillet, add 1 tbsp oil. Sauté bell pepper, cabbage, carrots and green onions for 4 minutes. Season with salt and pepper.

Assemble and Serve

Divide soba noodles into bowls. Top with stir-fried vegetables, tofu, and matsutake mushrooms. Drizzle generously with peanut-lime sauce. Garnish with chopped peanuts and fresh herbs if desired. Serve immediately.