Mushroom & Spinach Soba Noodles
Prep time
Cook time
Total time
Author: Nadia Felsch
yield: 4
Ingredients
- 1 packet soba noodles
- 20 small mushrooms
- 1 tablespoon olive oil, to cook
- ½ cup white cabbage
- 2 avocados
- 1 cup baby spinach leaves
- 1 tablespoon black sesame seeds, to serve
- Fresh coriander and mint leaves, to serve
Dressing
- 2 tablespoons apple cider vinegar
- 2 tablespoons tamari
- 1 ½ tablespoons rice malt syrup/honey (if not vegan)
- 1 garlic clove, crushed
Instructions
- Prepare noodles according to packet instructions and set aside
- Whilst they cook, wash and slice mushrooms
- Add oil to a large frypan on med-high heat
- Once hot, add mushrooms and cook until tender and aromatic
- Finely shred cabbage
- Peel, remove seed and slice avocados
- Divide spinach leaves between bowls to serve
- Combine ingredients well to make the dressing and set aside
- Once noodles are cooked, divide between bowls
- Repeat with mushrooms, cabbage and avocados
- Top with sesame seeds, fresh herbs and dressing to serve
Notes
A fast and simple dish that's just as delicious enjoyed warm and fresh or as room temperature leftovers.
GLUTEN-FREE? Look for buckwheat soba noodles or substitute for rice noodles.
GLUTEN-FREE? Look for buckwheat soba noodles or substitute for rice noodles.
