Chef Samuel Marshall wants you to savor Japanese Soba Noodles

Japanese soba noodles:

Ingredients 1. Soba Noodles 2. Small carrot 3. mushrooms 4. Micro cilantro 5. Yamaki Soba Noodle Sauce 6. Kosher salt 7. Fresh cracked pepper 8. 2
Scallions Directions: 1. In a large pot bring to boil 4 cups of salted water and cook to package instructions. 2. Once done, drain and rinse in salted cold water and set aside.

For mushrooms: 1. Finely diced your choice of mushrooms, I enjoy shiitake. 2. In a medium saute pan on medium/high heat add 2TBSP olive oil. 3. Add mushrooms to olive oil and saute for about 3 minutes, season with kosher salt and fresh cracked pepper. 4. Add 2TBSP butter to pan and cook until butter is incorporated. 5. Add 2TBSP red wine vinegar and cook for an additional 1 minute. 6. Remove from heat and set aside to cool for about 3 minutes. 7. Peel carrot and shave thinly with a potato peeler.

For Plating: 1. Place noodles in a pasta bowl, top with shaved carrots. Sprinkle mushrooms around the bowl and chopped scallions. Garnish with micro cilantro. 2. Add 3TBSP of soba sauce to bowl, ladel over soba noodles. 3. Serve room temperature and enjoy

Chef Samuel Marshall, a part of our upcoming CulinaryCelebration.
#culinarychicago

Chef Samuel tells us about himself:

"40 years old, born and raised in Chicago, Il. 
Attended Culinary School at Le Cordon Bleu Chicago, worked and trained at mk Restaurant under Chef Erick Williams. Started Urban Fusion Cuisine 2013 with partner Chef Mary Stewart. 
You're now able to get a taste of my amazing dishes by attending one of Urban Fusion Cuisine pop up restaurant locations. Which happens twice a month. Event info is posted on my Facebook page each month.." https://www.facebook.com/SDM34