1 packet Hakubaku Organic Soba noodles
1 – 2 garlic cloves
3 portabella mushrooms, sliced thin to medium
5 – 6 roasted red peppers (I use them from a jar)
4 tbsp tahini
2 tbsp lemon juice
2 tbsp yello miso
2 tbsp chopped chives
water to taste
Portabella mushroom and roasted pepper Soba noodles with miso-tahini dressing
Cook noodles and set aside (remember to rinse after cooking!) – add drizzle of sesame oil to noodles.
Add garlic and sliced mushrooms into a pan with olive oil and cook for 8-10 minutes on medium/low heat. When mushrooms are cooked, add roasted bell peppers and cook for another 1-2 minutes on low heat. Salt and pepper to taste.
To make the dressing, combine the tahini, miso, lemon juice, water and chives into a jar, and shake until consistency is even.
Add dressing to the vegetables and soba noodles just prior to enjoying!