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Wild Rice Minnesoba with Shiitakes

Wild Rice "Minnesoba" with Seared Shiitakes and Hazelnuts

When you have a fantastically flavorful noodle, you hardly need to add much. To play up the nutty, grassy flavors of the wild rice, I opted for meaty shiitakes, toasty hazelnuts, and a sprinkling of Thai basil.
Course Main Course
Servings 2
Author Robin Asbell


  • 1 package Dumpling and Strand Minnesoba
  • 5 ounces fresh shiitakes stemmed and sliced
  • 2 teaspoons canola oil
  • 1 large carrot julienned
  • 2 teaspoons tamari
  • 2 teaspoons dark sesame oil
  • 1/2 cup fresh Thai Basil slivered
  • 1/4 cup hazelnuts toasted and coarsely chopped
  • 2 sprigs fresh Thai Basil for garnish
  • Sriracha Sauce


  • Put on a big pot of water for the soba. Prep all the veggies and have them ready.
  • In a large saute pan, heat the canola oil over medium high heat. Add the shiitakes to the hot pan, and stir. Cook, stirring, until browned and shrunken, about 4 minutes. Take off the heat.
  • Drop the soba into the boiling water for 2 minutes, throw the carrots in, too. Stir well, and drain when just cooked.
  • Add the soba to the pan with the shiitakes, and drizzle with tamari and sesame oil. Toss to mix. Serve sprinkled with hazelnuts and basil, and garnished with a sprig of basil. Drizzle with Sriracha and serve.