Soba Noodle Salad with Teriyaki Mushrooms
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g mushrooms, brown
- 150 g soba noodles
- 150 g reen beans
- 150 g edamame, or peas
- 4 tablespoon teriyaki sauce
- 2 spring onion (s)
- 2 cloves garlic)
- sesame
- Vegetable oil
For the dressing:
- 4 tablespoon soy sauce
- 2 tablespoon sesame oil
- 2 tablespoon lime juice
- 1 tablespoon agave syrup
- 1 teaspoon sriracha sauce
- 1 teaspoon ginger powder
Print Recipe
Pin Recipe Instructions
- Halve the mushrooms, mix with the teriyaki sauce and bake at 200 ° C for 20 minutes. Mix once after 10 minutes so that they cook evenly.
- Steam the edamame or peas and green beans together until both are still firm to the bite. Drain and set aside. Chop the garlic and cut the spring onions into slices. Heat some vegetable oil in a pan. Briefly sweat the garlic and spring onions in it. Add edamame and French beans and sauté together for 5 minutes.
- In the meantime, bring water to a boil in a saucepan without salt. Boil the soba noodles for 4 minutes, drain and rinse with cold water to prevent them from sticking together. Transfer to a large bowl.
- Mix the dressing ingredients and pour over the soba noodles. Stir in the contents of the pan. Divide the pasta in 2 bowls and garnish with the sesame seeds.
- You can find a recipe for homemade, vegan teriyaki sauce in my recipe overview.
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