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.
Serves 4
Total Time
25 Minutes
200g packet of soba noodles
250g packet of portobello mushrooms
Soy sauce
2 carrots
1/2 red cabbage
1 red pepper
1 lime
Sesame oil
17g packet of nori seaweed
Olive oil
Step 1
Cook the soba noodles according to the packet instructions. Drain and rinse with cold water (to stop them overcooking).
Step 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.
Step 3
Grate the carrots and red cabbage, and finely slice a red pepper. Mix with the noodles.
Step 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.
Step 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.
MOB Veggie

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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