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LIGHT YOUR FIRE! Shop best-selling Metabolism Super Powder

LIGHT YOUR FIRE! Shop best-selling Metabolism Super Powder

This masterpiece was dreamed up by one of our chefs who got his start in the world-renowned kitchens of Jean-Georges and Le Bernardin. But the real magic started happening when he applied that fine dining culinary expertise to plant-powered goodness. The result is a dish that is a Sakara mainstay and a longtime client favorite. It’s no wonder—it features grounding shiitake mushrooms to keep you focused and connected to a moment, asparagus for cellular regeneration and fortitude, and a fiery chili sauce to ignite your wildest daydreams. 

 

Ingredients (Serves 4)

For the Chili Sauce

  • ¼ cup plus 2 tablespoons tahini
  • 3 tablespoons brown rice vinegar
  • 2 tablespoons white miso
  • 2 tablespoons tamari soy sauce
  • 1 ½ tablespoons high-quality sriracha  

For the Noodles

  • 2 cups shiitake mushrooms, stemmed
  • 1 bunch asparagus, woody ends trimmed and cut into bite-size pieces
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • ½ teaspoon Himalayan salt
  • 1 package buckwheat soba noodles
  • 4 cups baby arugula
  • 2 scallions (white and green parts), thinly sliced
  • 1 tablespoon white sesame seeds


Directions:

  1. Make the chili sauce: In a blender, combine all the ingredients. With the blender still running, drizzle in 2 tablespoons of water to emulsify. Set aside. 
  2. Make the noodles: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  3. In a large bowl, combine the mushrooms and asparagus with 1 tablespoon of the oil and the salt and toss to coat. Spread the vegetables in an even layer over the prepared baking sheet. Roast until the asparagus is tender, about 6 minutes. Transfer the asparagus to a plate and return the mushrooms to the oven to roast for another 10 minutes, until tender. Set aside. 
  4. Bring a large pot of water to a boil and cook soba noodles according to the package instructions. Strain and rinse under cold water. Toss the noodles with the remaining oil to keep them from sticking. 
  5. In a large bowl, toss the noodles with the roasted vegetables and chili sauce. Arrange the noodles over a bed of arugula, sprinkle with the scallions and sesame seeds, and serve.
Filed Under: Recipes

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