Fiddling Around: Soba Noodles with Fiddleheads, Tofu, and Shiitake Mushrooms

As spring in New England turns into summer, we’ve been going through a bit of a heat wave, and I’ve definitely been on a cold food kick—there is nothing better than a chilled dish waiting for you in the fridge, ready to be enjoyed as soon as you get home from work. When I’ve pondered what foods to prepare for these warm days, my mind has inevitably turned to lighter fare like salads, pasta and cold noodles.

Over the last few weeks, I’ve been excited to see fresh “fiddleheads” (the tightly curled ferns that resemble the scrolled top end of a violin) appearing in the produce bins at my local supermarkets. I’ve come to think of fiddleheads as a quintessential New England ingredient—they are often associated with Maine and Vermont or our Canadian neighbors further north. However, fiddleheads are also a common ingredient in Asian cuisine. For example, they are frequently found in the Korean dish bibimbap.

With their asparagus-like flavor and firm but delicate texture, I decided that fiddleheads would be the perfect seasonal addition to some Asian-inspired soba noodles—the perfect cool dish to complement the warm weather.

(Note: Fiddleheads are in season for just a few precious weeks in the spring, so enjoy them while you can! You can also blanch fiddleheads for a few minutes in boiling water, and store them in your freezer for future use. If you can’t find fiddleheads for this recipe, substitute bite-sized pieces of fresh asparagus.)

Soba Noodles with Fiddleheads, Tofu, and Shiitake Mushrooms

Serves 4-6

Ingredients:

• About 8 oz. soba noodles (basically one package—weight may vary)
• 40 fiddleheads 
• 4-5 large shiitake mushroom caps, sliced
• ½ cup firm tofu, cubed
• 1 clove garlic, minced
• 2 tablespoons olive oil
• Shredded carrot for garnish

Dressing:

Combine the following:

• Juice of one lemon
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 teaspoon caster sugar

Directions:

Cook soba noodles according to package directions, then rinse in cold water and set aside.

Clean the fiddleheads by rinsing thoroughly in cold water. Repeat several times, rubbing gently to remove the brown leaf like covering from the surface. Trim tough/brown ends if necessary.

Bring a large pot of water to a boil, then add fiddleheads to blanch for 3-5 minutes. Remove fiddleheads from pot and plunge into a bowl of ice water for 1-2 minutes, then drain.

Heat 2 tablespoons olive oil in a large pan. Add minced garlic and sauté for a minute, then add the fiddleheads, sliced mushrooms and tofu, sautéing for another 2-3 minutes (Fiddleheads should be firm but tender). Remove from heat. 

Toss cold soba noodles with the lemon-sesame-soy mixture and gently stir in the fiddleheads, mushrooms and tofu. Garnish with shredded carrot if desired. Serve and enjoy—this dish can be served immediately, but is also great as a cold dish the next day.