Soba Noodle Salad With Charred Portobello Mushrooms | sheerluxe.com
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.
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Total Time: 25 Minutes
Serves 4

Ingredients:

  • 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

Method:

  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.

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