Soba Noodle Salad With Charred Portobello Mushrooms |
This is definitely one for the healthy mob – soba noodles are saintly. Make sure you leave the mushrooms cooking until they are dark and gnarly – they bring the depth of flavour here.
Favourites 30
Total Time: 25 Minutes
Serves 4


  • 200g packet of soba noodles
  • 250g packet of portobello mushrooms
  • Soy sauce
  • 2 carrots
  • 1/2 red cabbage
  • 1 red pepper
  • 1 lime
  • Sriracha
  • Sesame oil
  • 17g packet of nori seaweed
  • Coriander
  • Olive oil


  1. Cook the soba noodles according to the packet instructions. Drain and rinse with cold water (to stop them overcooking).
  2. Finely slice the portobello mushrooms and add to a frying pan with a splash of olive oil. Add a tablespoon of soy sauce, and cook the mushrooms until they begin to char. Remove from the heat.
  3. Grate the carrots and red cabbage, and finely slice a red pepper. Mix with the noodles.
  4. Sauce time. Whisk together 2 tbsp of soy sauce, the juice of a lime and a tbsp of sriracha. Add 3 tbsp of sesame oil while whisking.
  5. Combine the dressing and the noodles, top with mushrooms and sprinkle over the nori seaweed (broken into little pieces) and a handful of chopped coriander.

Recipe courtesy of MOB Veggie: Feed 4 or more for under £10 by Ben Lebus, published by Pavilion Books. Photo: Haarala Hamilton.

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at

You are not seeing this website as it was intended. Please try loading it in an up to date web browser.