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- 3/4 cup Hyangshin Sauce(Stir-fry)
- 1 Tbsp Sugar
- 1/2 cup Mirin
- 3 Tbsp Soy Sauce Jin S
- 1 Tbsp Sesame oil
- 6 ea Shiiake mushrooms
- 3 ea Leeks
- 450 g Asparagus, removed tough stems
- 1 cup Snow peas
Heat the grill.
While waiting for the grill to get hot, whisk together the sugar, mirin, soy sauce, and sesame oil in a large bowl.
Add the mushrooms, scallions, asparagus, and snow peas.
Lightly toss them.
Put a fine-mesh grill rack over the regular rack.
Add the mushrooms, leeks, and asparagus to the grill over medium-high heat, brush with marinade, and cook for about 3 minutes.
When they are cool enough to handle, slice the asparagus, scallions, and mushrooms into thin diagonal slices.
Cook the buckwheat noodles until soft, about 3-4 minutes.
Squeeze the noodles to extract all the excess water.
Place in bowl and arrange the bean sprouts and grilled vegetables. Serve.