Mushroom & Spinach Soba Noodle Bowl

Mushoom & Spinach Soba Noodle Bowl | Nadia Felsch
Mushoom & Spinach Soba Noodle Bowl | Nadia Felsch



Mushroom & Spinach Soba Noodles
Prep time
Cook time
Total time
yield: 4
  • 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
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons tamari
  • 1 ½ tablespoons rice malt syrup/honey (if not vegan)
  • 1 garlic clove, crushed
  1. Prepare noodles according to packet instructions and set aside
  2. Whilst they cook, wash and slice mushrooms
  3. Add oil to a large frypan on med-high heat
  4. Once hot, add mushrooms and cook until tender and aromatic
  5. Finely shred cabbage
  6. Peel, remove seed and slice avocados
  7. Divide spinach leaves between bowls to serve
  8. Combine ingredients well to make the dressing and set aside
  9. Once noodles are cooked, divide between bowls
  10. Repeat with mushrooms, cabbage and avocados
  11. Top with sesame seeds, fresh herbs and dressing to serve
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.

Mushoom & Spinach Soba Noodle Bowl | Nadia Felsch

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