Buckwheat Noodles with Grilled Vegetables

• Cook By: SEMPIO FOODS COMPANY
• Theme: Vegetarian dishes
• Main Ingredients: vegetables, buckwheat boodles
• Serving Size: 1

Grilled vegetables

Ingredients

• 3/4 cup Hyangshin Sauce(Stir-fry)
• 1 Tbsp Sugar
• 1/2 cup Mirin
• 3 Tbsp Soy Sauce Jin S
• 1 Tbsp Sesame oil
• 6 ea Shiiake mushrooms
• 3 ea Leeks
• 450 g Asparagus, removed tough stems
• 1 cup Snow peas

Directions

1. Heat the grill.
2. While waiting for the grill to get hot, whisk together the sugar, mirin, soy sauce, and sesame oil in a large bowl.
3. Add the mushrooms, scallions, asparagus, and snow peas.
4. Lightly toss them.
5. Put a fine-mesh grill rack over the regular rack.
6. Add the mushrooms, leeks, and asparagus to the grill over medium-high heat, brush with marinade, and cook for about 3 minutes.
7. When they are cool enough to handle, slice the asparagus, scallions, and mushrooms into thin diagonal slices.

Grilled vegetables

Ingredients

• 2 bundle Buckwheat Noodles, Soba
• 4 cup Bean sprouts

Directions

1. Cook the buckwheat noodles until soft, about 3-4 minutes.
2. Squeeze the noodles to extract all the excess water.

Presentaion

Directions

1. Place in bowl and arrange the bean sprouts and grilled vegetables. Serve.