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Place dried soba noodles in a large saucepan 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 fry pan or wok, add olive oil and mushrooms. Stir-fry for a couple of minutes and then remove from pan without any liquid.
Remove the enoki mushrooms form the base so they are loose strands.Over high heat in a large fry pan or wok, add peanut oil. When hot, add enoki mushrooms and deep fry them until golden brown.Remove and set aside to cool.
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.