This delicious Pearl Oyster Mushroom Noodle Salad with crunchy edamame and zesty wasabi dressing delivers oodles of umami flavour. An easy vegan recipe that you can whip up for a tasty weeknight meal.
Wash pearl oyster mushrooms and pat dry. Heat frying pan over medium-high heat and add oil.Add mushrooms and gently fry for 3 minutes or until lightly brown. Add seasoning, including mirin, plant-based butter, sake, tamari and sesame oil. Cook for another 1-2 minutes for the mushrooms to absorb the liquid. Remove from heat and set aside for assembly.
Bring a small saucepan of water to boil, add a pinch of salt and then add hulled edamame beans. Cook for 3 minutes and then drain.
Wash and roughly chop the cilantro (coriander).
Thinly cut scallion (spring onions) into small rounds.
Salad Dressing
If you have wasabi powder instead of pre-prepared wasabi paste in a tube, prepare wasabi paste as per instructions on the packet.
Add tamari, water, lemon juice and wasabi paste together in a small bowl and whisk together.
Assembly
Place soba noodles, edamame beans, mushrooms and half the chopped cilantro (coriander) and scallion (spring onion) in a large mixing bowl.
Add half the wasabi dressing into noodle salad and toss together.
Transfer salad into a large serving dish.
Scatter remaining chopped cilantro (coriander) and scallion (spring onion) and finish with sesame seeds.
Drizzle remaining wasabi dressing on top and serve.
Notes
If you don’t have pearl oyster mushrooms, any combination of mushrooms would work, including shimeji, enoki, baby oyster, swiss brown or even white button mushrooms. You can use one variety or give it a mix.
The quantity of wasabi shown in the recipe will give a good kick but adjust it according to your taste.
If you don’t have mirin, a dry white wine or rice wine vinegar will work as a mirin substitute but dial up the sugar in the dish to balance the acidity.
Omit cooking sake if you don’t have it readily available.
Avoid overcooking the soba noodles.
Make sure to sear oyster mushrooms quickly over medium high heat to get a golden brown crust. Do not overcrowd the frying pan; otherwise, they will simmer in their own juices.