12 oz. dried soba noodles
2 Tbsp rice bran oil
1 lb shiitake mushrooms
1 Tbsp soy sauce
1/4 cup rice bran oil
Zest of 1 lime
1/4 cup white miso
3 Tbsp soy sauce
1 Tbsp unseasoned rice vinegar
2 Tbsp toasted sesame oil
1 Tbsp grated ginger
1 Tbsp honey
1 tsp Sriracha
1/4 cup lime juice
1 Tbsp toasted sesame seeds
1 bunch scallions
thinly sliced
1 package daikon sprouts
1/2 tsp toasted sesame seeds
1 each English cucumber
halved & thinly sliced
1/2 head purple cabbage
shaved very thin
1/2 lb shelled edamame
1/2 bunch cilantro
For the Soba Noodles
Bring a large pot of lightly salted water to boil. Drop in noodles and cook according to package directions. Remove to a colander and run under cold water to stop cooking and rinse off excess starch. Toss with a small amount of rice bran oil. Chill until ready to dress.
For the Vegetables
Slice the mushrooms and saute in the oil until golden brown. Season with soy sauce and set aside.
For the Sesame Dressing
Combine all ingredients except the oil and whisk together to combine. Slowly drizzle in the oil while whisking to emulsify. Alternately, use a hand blender.
To Serve
Toss the noodles in some of the dressing to lightly coat. Toss in the cucumber, cabbage, scallion, and edamame. Add more dressing if desired. Arrange on a chilled platter and top with daikon sprouts, cilantro, and sesame seeds.