Cold Buckwheat Noodle Salad

1 12-oz package buckwheat noodles (soba noodles)
1 Tbsp sesame oil
1/2 cup sliced shiitake mushrooms
1 bunch scallions, thinly sliced
1/2 cup snow peas
2 tsp sesame oil
1/3 cup mirin (see note below)
2 Tbsp soy sauce
1 1/2 Tbsp dark brown sugar
1 Tbsp chopped cilantro
2 Tbsp toasted sesame seeds (white or black)

In a medium pot, boil the noodles according to the package instructions. Drain the noodles in a colander, rinse with cold water, shake out any excess water, and set aside.

Heat the 1 tablespoon sesame oil in a medium sauté pan over medium heat and sauté the mushrooms until they soften and brown lightly—about 6–8 minutes. During the final 3 minutes, add the scallions and snow peas. Remove the pan from the heat and set aside.

In a small bowl, whisk together the mirin, soy sauce, dark brown sugar, and 2 teaspoons sesame oil. In a large bowl, combine the noodles, sautéed vegetables, mirin mixture, cilantro, and sesame seeds. Toss to coat and serve warm, chilled, or at room temperature.

Yields 4–6 servings

Note: Mirin is a sweet Japanese rice wine (saké), sometimes just called rice wine. Mirin is used for cooking, only, mainly in sauces and glazes.  It gives a nice glaze to grilled foods. If a recipe calls for Mirin or rice wine, you may substitute sherry or white wine with a little sugar.