Shimeji Mushrooms, Cucumber, Seaweed and Soba Noodle Salad
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4.75 from 4 votes

Shimeji Mushrooms, Cucumber, Seaweed and Soba Noodle Salad

Earthy Tones of Shimeji Mushrooms and Soba Noodles with The Added Freshness from The Cucumber, Seaweed and Tangy Yuzu Dressing, This Vegetarian Soba Noodle Salad Needs No Sides. A Perfect Meal for One, For Two or For the Whole Gang!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Salad
Cuisine: Asian
Keyword: Cooked Salad, Spring Salad, Summer Salad
Dietary: Dairy Free, Egg Free, Gluten Free, Plant Based, Vegan, Vegetarian
Food Group: Noodles, Seeds, Vegetables
Servings: 4
Calories: 1509kcal
Author: Amy Chung



  • 400 g Shimeji mushroom
  • 200 g enoki mushroom
  • 300 g dried soba noodle
  • 100 g seaweed salad
  • 1 cucumber, continental
  • 2 sprigs spring onion
  • 1 tbsp sesame seeds
  • 500 ml peanut oil


  • 6 tbsp tamari
  • 4 tbsp water
  • 1 tbsp yuzu juice
  • 1 tbsp sesame oil
  • 1 inch ginger



  • Place dried soba noodles in a large pot of boiling water.
  • Cook until al dente (2-3 minutes).
  • Drain and rinse with cold water.
  • Add a few drops of sesame oil so the noodles don’t stick.


  • Cut cucumber into thirds and then julienne.
  • Thinly cut spring onion into slices.
  • Trim shimeji mushrooms from the base. Then separate into individual/smaller pieces. Rinse well under water and set aside to dry.
  • Over high heat in a large frying pan or wok, add olive oil and mushrooms. Stir-fry mushrooms for a couple of minutes and then remove from pan without any liquid.


  • Add tamari, water, yuzu juice and sesame oil together in a small bowl.
  • Grate in fresh ginger and whisk well together.


  • Using a large mixing bowl, add soba noodles, mushrooms, cucumber, spring onions and seaweed salad.
  • Add yuzu dressing and toss together so that noodles are evenly coated.
  • Split soba noodle salad into individual bowls.
  • Sprinkle sesame seeds, top with fried enoki mushrooms and serve.


  • For a gluten-free recipe, ensure you use soba noodles that are 100% buckwheat and tamari instead of soy sauce.
  • If you can’t find pre-prepared seaweed salad, use edamame beans (removed from pod). This will add another element and a healthy crunch.
  • Yuzu juice can be substituted by lemon juice.


Calories: 1509kcal | Carbohydrates: 72g | Protein: 19g | Fat: 133g | Saturated Fat: 22g | Sodium: 2402mg | Potassium: 915mg | Fiber: 5g | Sugar: 5g | Vitamin A: 114IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 4mg
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