This Japanese style soba noodle and mushroom salad is super easy to whip up for a light lunch, full of fresh mushrooms and a tangy lime dressing.
Salad dressing
Ingredients
2 tbs salt reduced soy sauce
1/4 cup lime juice
1/4 cup mirin
1 tsp sugar
1 1/2 teaspoons sesame oil
3 1/2 tbs peanut oil
Method
To make dressing, place soy sauce, lime juice, mirin, sugar sesame oil and 1 1/2 tbs peanut oil in a jar and shake to combine
BBQ Swiss Brown Mushrooms Soba Noodle Salad
Ingredients
24 Swiss Brown button mushrooms, stems trimmed
1 x 270g pkt dried soba noodles
3 green onions (shallots), very finely sliced
1/4 cup mint leaves, torn
2 tbs toasted cashews, roughly chopped, to serve
Method
Preheat a lightly greased barbecue grill on medium-high heat. Sprinkle mushrooms with remaining oil, then barbecue for 4 minutes on each side, until golden. Set mushrooms aside to cool
Cook soba noodles in a large saucepan of rapidly boiling salted water until just tender, then rinse under cold water to refresh. Cut cooked mushrooms in half. Toss noodles with mushrooms, green onions, mint and dressing. Serve sprinkled with cashews
Tips & Hints
Soba noodles are made from buckwheat and are available from most supermarkets.
