Description
Let me whisk you away to a world where simplicity meets elegance. Imagine this: delicate pearl oyster mushrooms kissed by a light sauté, nestled alongside perfectly cooked noodles.
Ingredients
Salad
- 400 g pearl oyster mushroom
- 1 cup edamame
- 250 g soba noodle
- ¼ cup cilantro, chopped (coriander)
- 2 sprigs scallion, (spring onion)
- 1 tbsp white sesame seeds
Seasoning for Mushroom
- 1 tbsp vegetable oil
- 1 tbsp mirin
- 1 tbsp vegan butter
- 1 tsp cooking sake
- 1 tbsp tamari
- 1 tsp sesame oil
Salad Dressing
- 3 tbsp tamari
- 1 tbsp water
- ½ tsp wasabi paste
- 1 tbsp lemon juice
Instructions
Salad
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Cook soba noodles as per packaging.
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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.
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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.
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Wash and roughly chop the cilantro (coriander).
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Thinly cut scallion (spring onions) into small rounds.
Salad Dressing
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If you have wasabi powder instead of pre-prepared wasabi paste in a tube, prepare wasabi paste as per instructions on the packet.
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Add tamari, water, lemon juice and wasabi paste together in a small bowl and whisk together.
Assembly
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Place soba noodles, edamame beans, mushrooms and half the chopped cilantro (coriander) and scallion (spring onion) in a large mixing bowl.
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Add half the wasabi dressing into noodle salad and toss together.
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Transfer salad into a large serving dish.
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Scatter remaining chopped cilantro (coriander) and scallion (spring onion) and finish with sesame seeds.
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Drizzle remaining wasabi dressing on top and serve.
Nutrition
- Calories: 353
- Sugar: 4g
- Fat: 7g
- Fiber: 5g
- Protein: 19g