Daydreamer Soba Noodle Bowl
WE'RE SHARING THE SECRET SAUCE THOUSANDS OF CLIENTS ASK ABOUT
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
- 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.
- Make the noodles: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- 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.
- 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.
- 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.