A summertime soba salad (slurping optional).
Cook soba noodles according to package instructions. Drain and rinse with cool water. Toss noodles with dressing and add the celery, bell pepper, carrots, cabbage, and jalapeño slices. Taste for salt and pepper and season accordingly.
Heat a nonstick skillet over medium heat. Score the mushrooms on both sides with a knife to make an X . Brush the mushroom rounds with the olive oil and season with salt and pepper. Once the pan is hot, add the mushrooms in one layer into the pan . Sear on one side until golden brown, about 4 minutes, then flip and do the same on the other side. Remove from pan and place on a paper towel-lined plate.
To serve, portion the noodle salad into bowls. Top with cilantro leaves and sesame seeds and a couple of the mushroom scallops. Serve with lime wedges. Enjoy!
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Vietnamese Rice Noodle Salad Recipe on Food52Excerpted from DELANCEY, by Molly Wizenberg (Simon & Schuster, 2014) During Delancey's gestation, and for a long time after it opened, we ate a lot of takeout. One of our favorite quick, cheap lunches was (and still is) a Vietnamese rice noodle salad called bun, and we like it enough that now, sometimes, we even make our own version at home. Don't be put off by the number of steps. The dressing, a take on nuoc cham, can be made a few days ahead, and if you've got the ingredients on hand and the dressing prepared, you can bang this meal out in very little time. This salad is wide open to adaptations and a great vehicle for using up leftovers or odds and ends. Take the recipe and run with it, using whatever vegetables and cooked meats you have on hand. (And though it changes the whole concept, try substituting hot freshly cooked rice for the noodles. We do that often. I like to use Calrose, an inexpensive Japanese-style medium-grain rice that's grown in California and commonly sold in Asian grocery stores.)
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