Description
A noodle bowl is the perfect dish to have for lunch with crunchy green beans, fresh cucumber, hearty mushrooms and a dressing that is sweet and sour. If you want to make this completely vegan, replace the honey with a sweetener of your choice (like agave).
Ingredients
Scale
- 250g (8.8 ounces) soba noodles
- 150g (5.3 ounces) enoki mushrooms, trimmed and separated
- 150g (5.3 ounces) green beans, trimmed and sliced lengthwise
- 5 green onions, trimmed and sliced
- 1 mini cucumber, julienned
- a couple tablespoons of sesame seeds
Toasted sesame dressing
- 3 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1/2 tablespoon honey
- 1 tablespoon soya sauce
- juice of half a lime
- 1/2 small green chilli, finely minced
Instructions
- Heat up a pan over medium heat with a splash of neutral oil.
- Put mushrooms and green beans into the pan, season with salt and pepper.
- Sauté mushrooms and green beans, stirring occasionally, until mushrooms begin to brown. Green beans will still be crunchy.
- In the meantime, bring a pot of water to a boil.
- Cook soba noodles until cooked through (about 5 minutes).
- Strain noodles and rinse thoroughly under cold water.
- In a large bowl toss noodles with sautéed mushrooms and green beans, green onion, cucumber, dressing, and garnish with sesame seeds.
- This dish is good at either room temperature or cold.
Toasted sesame dressing
- In a small bowl whisk together all of the ingredients for the sauce (rice wine vinegar, sesame oil, honey, soya, sauce, lime, green chili).
- Category: Main, Lunch