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 Time 20 mins Cook Time 10 mins Total Time 30 mins
Calories: 1509 kcal
Salad 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 Dressing 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. Salad
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. Dressing
Add tamari, water, yuzu juice and sesame oil together in a small bowl.
Grate in fresh ginger and whisk well together. Assembly
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.
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: 1509 kcal | Carbohydrates: 72 g | Protein: 19 g | Fat: 133 g | Saturated Fat: 22 g | Sodium: 2402 mg | Potassium: 915 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 114 IU | Vitamin C: 5 mg | Calcium: 68 mg | Iron: 4 mg