Warm soba and mushroom salad
Things have been pretty crazy around Casa de Cooking with Nothing lately. With very little time on my hands, I’ve been whipping up quick dishes like steamed fish and veges with a delicious, healthy sauce, or throwing together an easy stirfry in a matter of minutes. Here’s a mushroom salad-meets-stirfry that (hopefully) takes less than 20 minutes to make! You can also add in any other stirfry veges you like, such as bok choy, broccoli or cabbage.
Serves two
- 3 cups x mixed mushrooms, sliced
- 4 x garlic cloves, crushed
- 2 x spring onions, thinly sliced
- 1 x red capsicum, thinly sliced
- 1 x lemongrass stalk, thinly sliced
- 1 tsp x coconut oil
- 200g x soba (buckwheat) noodles
- 2 tsp x sesame oil
- 1 TBSP x tamari (wheat-free soy sauce)
- 2 TBSP x brown rice vinegar
- About 3-cm fresh ginger, crushed
- 1/2 cup x coriander leaves
- Sesame seeds to garnish (optional)
Heat a wok over a medium heat and add the coconut oil. Cook the mushrooms, garlic, capsicum and lemongrass for a few minutes until soft. Set aside and keep warm.
Meanwhile, bring a saucepan of water to the boil and cook the soba noodles for 4 minutes, until soft but still tender. Drain well, then return to the saucepan with the sesame oil. Toss to combine.
Combine the tamari, brown rice vinegar and ginger in a small jug/bowl and mix together. Add the spring onions and soba noodles to the mushroom misture. Pour dressing over and toss gently until well combined.
Sprinkle with coriander leaves and sesame seeds (if using) and serve warm.
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