Speedy Vegan Soba Noodles
with Shimeji Mushrooms
Cooking time
15 minutes
Servings
2/4
Calories
580 /serving
Japanese soba noodles have a subtly earthy buckwheat flavour, the perfect companion for delicately chewy shimeji mushrooms and chopped scallions. Generously tossed in a salty-sweet sauce, this becomes a showcase for plant-based simplicity in just 15 minutes.
We will send you:
- 300g Shredded cabbage
- 3 Scallions
- 150g Shimeji mushrooms
- 30ml Ponzu lime sauce
- 180g Soba noodles
- 30ml Ginger-garlic purée
- 60ml Sweet soy sauce
- 30ml Stir-fry sauce
Contains: Oysters • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
8 g
Saturated Fat
2 g
Sodium
1980 mg
Total Carb
116 g
Sugars
37 g
Protein
16 g
Fibre
5 g
Preparation
Boil the noodles
- Bring a medium pot of salted water to a boil.
- Add the noodles; stir gently to separate.
- Boil, 3 to 4 min., until tender.
- Drain, rinse under cold water and toss with a drizzle of oil to prevent sticking.
Sauté the vegetables
- Meanwhile, remove the bottom of the mushrooms; separate the mushrooms.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the mushrooms and sauté, 2 to 3 min., until beginning to brown; season with S&P.
- Add the cabbage, ginger-garlic purée and white bottoms of the scallions.
- Sauté, 2 to 3 min., until fragrant.
Make the sauce & combine the noodles
- To the pan, add the soy sauce, ponzu and stir-fry sauce.
- Cook, stirring often, 30 sec. to 1 min., until beginning to thicken.
- Add the noodles and cook, stirring often, 1 to 2 min., until combined and warmed through.
Plate your dish
- Divide the noodles between your bowls.
- Garnish with the green tops of the scallions. Bon appétit!
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