Buckwheat noodles with mushrooms and king prawns
2 servings
20 minutes
Buckwheat noodles with mushrooms and royal shrimp is an exquisite dish of Japanese cuisine, combining the delicate texture of the noodles with the rich flavor of mushrooms and sweet notes of seafood. Shiitake and wood mushrooms add umami, enhancing the rich aroma. Royal shrimp lend tenderness to the dish, while fresh green peas provide a light crunch and freshness. Worcestershire sauce with its complex flavor unites all ingredients, creating a harmonious composition. Serving with cherry tomatoes adds brightness and spiciness. This dish is perfect for an eastern-style dinner, allowing one to enjoy the depth of flavors in Japanese gastronomy.
1
This dish requires preparation. Soak shiitake mushrooms and wood mushrooms in warm water (in separate containers) and leave for 1 hour.
- Dried shiitake mushrooms: 40 g
- Dried wood ear mushrooms: 20 g
2
Put water for boiling noodles on the fire. While the water is boiling, wash all the vegetables, clean the shrimp, onion, and garlic.
- King prawns: 10 pieces
- Shallot: 1 piece
- Garlic: 2 cloves
3
When the water boils, add salt and cook the noodles for 4 minutes (until al dente).
- Soba noodles: 200 g
4
While the noodles are boiling, slice the shiitake mushrooms into thin strips. Do not cut the wood mushrooms. If they are too large, tear them into several pieces.
5
Chop the shallot finely.
6
Crush the garlic in a mortar or with a knife.
7
Chop the peas randomly, quite coarsely.
8
Drain the water from the noodle pot, rinse it, and add a little olive oil. Gently mix. Buckwheat noodles break easily, so try to handle them more gently.
- Olive oil: 10 ml
9
Sauté onion and garlic in olive oil in a heated pan, stirring continuously for 1-2 minutes (until fragrant).
- Shallot: 1 piece
- Garlic: 2 cloves
10
Add both types of mushrooms to the pan and fry for another 2 minutes, stirring constantly.
- Dried shiitake mushrooms: 40 g
- Dried wood ear mushrooms: 20 g
11
Then add the shrimp and snow peas, and continue stirring, frying for another 2 minutes. The shrimp should turn pink and remain tender, and the peas should not lose their color.
- King prawns: 10 pieces
- Snap peas: 40 g
12
Then reduce the heat, add Worcestershire sauce, salt and pepper to taste, and mix the ingredients.
- Worcestershire sauce: 30 ml
- Sea salt: 5 g
- Ground pepper blend: 3 g
13
Add noodles and butter to the pan and mix everything again. After a couple of minutes, the dish can be served.
- Soba noodles: 200 g
- Butter: 10 g
14
Cut the cherry tomatoes into 4 pieces and decorate the dish with them.
- Cherry tomatoes: 6 pieces