Name: Sesame Soy Soba Noodles with Blackened Veggies and Garlic Chips
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 6-8 large garlic cloves; 1/4 cup vegetable oil; 3 Tbsp toasted sesame oil; 3 Tbsp + 2 Tbsp soy sauce*; 1 tsp rice wine vinegar; 1 Tbsp grated fresh ginger root; 8 oz. uncooked soba noodles; 2 large carrots, cut into large chunks; 1 red bell pepper, cut into large chunks; 2/3 cup sliced mushrooms (I used shiitake); 2 Tbsp sesame seeds (toasted or untoasted)

Ingredients

Units Scale

6-8 large garlic cloves
1/4 cup vegetable oil
3 Tbsp toasted sesame oil
3 Tbsp + 2 Tbsp soy sauce*
1 tsp rice wine vinegar
1 Tbsp grated fresh ginger root
8 oz. uncooked soba noodles
2 large carrots, cut into large chunks
1 red bell pepper, cut into large chunks
2/3 cup sliced mushrooms (I used shiitake)
2 Tbsp sesame seeds (toasted or untoasted)

Instructions

Peel the garlic cloves and slice them into thin rounds — about 1/8 to 1/16 of an inch thick. In a small saucepan, perhaps tilted to one side, heat the oil over medium heat. When the oil is hot, add the sliced garlic and let it sizzle and cook until golden. Remove from the oil. You may need to work in batches. Set aside.
In a small bowl, combine the sesame oil, 3 Tbsp soy, rice wine vinegar, and grated ginger. Mix and set aside.
Bring a large pot of water to a boil. Cook the soba according to this method, drain, and toss with the sauce.
In a large skillet, add 1 tsp of the oil used for the garlic. Heat over medium, and arrange the carrot chunks so they each have a flat side down. Cook for two minutes, then add 2 Tbsp of water, and cover with a lid. Cook for 3 minutes with the lid on, then remove the lid and let the water evaporate. Once the water is evaporated, add the remaining 2 Tbsp soy sauce and swirl around the pan. Let the carrots continue to cook until one side is a bit blackened, and they are just starting to soften (they should still have a crunch, though!).
As the carrots are cooking, arrange the red peppers skin-side-down on a grate over your gas flame (or just in a skillet over medium-high heat). Cook, moving to evenly get all pieces, until the skin is blackening and fragrant. If you want a slightly softer pepper, add to a frying pan and sauté for 3-4- minutes.
For the mushrooms, arrange in a single layer in a frying pan with 1 tsp oil and cook over medium heat without stirring for 3-4 minutes (at least). The underside should be golden. Then, stir and cook for another 3-4- minutes or until fully softened.
When you are ready to serve, add a handful of each vegetable to a bowl with the coated noodles, and top with garlic chips, sesame seeds, and cilantro (optional).

Notes

If you need this to be gluten-free, use Tamari in place of soy sauce.