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Crab Soba With Maitake And Pea Shoots

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  • Prep 15 min
  • Total 30 min
  • Servings 4
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A refreshing cold noodle dish with Japanese flavors, perfect for summertime.
by: Voodoo Lily
Updated Aug 4, 2016
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Ingredients

  • 1 tsp cooking oil
  • 1 clove garlic, finely minced
  • 8 oz maitake mushrooms (or shiitake, or other mushroom), broken or cut into bite-sized pieces
  • 8 oz pea shoots, leaves removed and stems chopped
  • 2 tbsp ponzu soy sauce (Japanese yuzu soy sauce) or regular soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp mirin
  • 1 tsp sake or rice wine
  • 1/2 tsp sesame oil
  • 3 tbsp grated ginger
  • 1 lb lump crab meat (preferably Dungeness), or meat from one Dungeness crab
  • 6 oz soba (Japanese buckwheat noodles)
  • 1/2 cup Persian, Japanese or other seedless cucumber, finely sliced
  • 1 tsp black sesame seeds

Steps

  • 1
    Heat the cooking oil over medium-high heat, and saute the garlic and maitake mushrooms until softened, about 5 minutes. Add the pea shoots and stir-fry until just wilted. Set aside to cool down.
  • 2
    Whisk together the ponzu (or soy sauce), rice vinegar, mirin, sake, sesame oil and ginger. Add the crab and allow to marinate.
  • 3
    Cook the soba, and rinse well in cold water until cooled to just below room temperature.
  • 4
    Toss the cooked, cooled soba with the maitake and pea shoots, sauce, crab, and cucumbers and sprinkle the sesame seeds over the top for presentation.

Nutrition Information

No nutrition information available for this recipe
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