Mushroom & Spinach Soba Noodles
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Prep time: 
Cook time: 
Total time: 
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
  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
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.
Recipe by Nadia Felsch at https://nadiafelsch.com/2016/05/30/mushroom-spinach-soba-noodle-bowl/