Ready in 30 minutes, this Mushroom and soba noodle salad makes for an easy main when entertaining. Infused with miso and ginger, it’s full of irresistible Asian flavours.
Serves66
Cook time10 mins10 minutes
Prep time20 mins20 minutes
Ingredients
270g pkt soba noodles
1 tbs miso paste
2 bunches baby broccoli, halved lengthways
400g frozen edamame or broad beans
2 tsp sesame oil
200g shiitake mushrooms, thickly sliced
3 tsp kecap manis
1 tbs light soy sauce
1 tbs rice wine vinegar
2 tsp caster sugar
5cm-piece ginger, peeled, cut into matchsticks
Table of Plenty Asian Black Sesame Dukkah Salad Sprinkles, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Bring a medium saucepan of water to the boil over high heat. Add the noodles and miso paste. Cook for 3-5 mins or until the noodles are tender. Refresh under cold water. Drain well.
Step 2
Meanwhile, cook the baby broccoli and edamame or broad beans in a large saucepan of boiling water for 2 mins or until bright green and tender crisp. Refresh under cold water. Drain well. Peel the edamame or broad beans and place in a bowl with the baby broccoli.
Step 3
Heat ½ tsp of the oil in a large frying pan over high heat. Add the mushroom and cook, tossing occasionally, for 2 mins. Drizzle with half the kecap manis. Cook, tossing occasionally, for 1 min or until the mushroom caramelises.
Step 4
Whisk the soy sauce, vinegar, sugar, ginger, remaining oil and remaining kecap manis in a small bowl.
Step 5
Add noodles to the baby broccoli mixture in the bowl with the mushroom. Toss to combine. Transfer to a serving platter. Drizzle with the dressing and sprinkle with dukkah.
