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Sesame Soba Bowl

  • Simple
  • 0:25 m
  • 20 ingredients

A healthy twist on lunch our Sesame Soba Bowl is the perfect mid-week meal this Veganuary! Loaded with soy-glazed mushrooms and topped with a sauce packed with spinach, coriander, and avocado, it's a great nutrient-rich meal. Check out the recipe below!

Serves: 2

Ingredients

For the Pickled Cucumber

  • ½ cucumber
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • pinch of salt

For the Noodles

  • 2 portions of soba noodles

For the Green Sauce

  • handful of fresh spinach leaves
  • handful of fresh coriander
  • ½ avocado
  • ½ tsp sesame oil
  • 1 clove of garlic
  • juice of 1/2 lime
  • 100ml water
  • Salt and pepper

For the Mushrooms

  • 250g mushrooms
  • 3 spring onions
  • 1 clove of garlic
  • 2cm piece of fresh ginger
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp maple syrup
  • 2 tbsp vegetable oil
  • 1 tbsp sesame seeds

To Serve

  • fresh coriander

Before you start

Mixing bowl | Saucepan | High speed blender | Large frying pan

Step 1

For the quick-pickled cucumber

  • Finely slice the cucumber into rounds and add it to one of the medium bowls with the rice vinegar, sugar and a pinch of salt. Stir it all together and set aside to pickle

Ingredients

  • ½ cucumber
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • pinch of salt

Step 2

For the noodles

  • Cook the noodles as per instructions on the packet
  • Whilst the noodles are cooking, prepare the green sauce and mushrooms

Ingredients

  • 2 portions of soba noodles

Step 3

For the green sauce

  • Place the ingredients for the green sauce into the cup of a high speed blender and blitz until smooth and velvety. You may need to add more liquid so that it is a pourable consistency. Taste and adjust the seasoning

Ingredients

  • handful of fresh spinach leaves
  • handful of fresh coriander
  • ½ avocado
  • ½ tsp sesame oil
  • 1 clove of garlic
  • juice of 1/2 lime
  • 100ml water
  • Salt and pepper

Step 4

For the mushrooms

  • Cut the mushrooms into desired size
  • Trim and slice the spring onions 
  • Peel and grate the garlic and ginger and add them to a small bowl with the soy sauce, rice vinegar and maple syrup
  • Heat the vegetable oil in a large frying pan over medium heat. Once hot add the mushrooms. Saute for about 4 minutes, stirring occasionally, until the mushrooms are soft. Stir through the prepared spring onion and cook for another minute
  • Lower the heat to low and add the prepared sauce, cook for 1-2 minutes until the mushrooms have soaked up all of the liquid, then stir through the sesame seeds
  • Keep warm until ready to serve

Ingredients

  • 250g mushrooms
  • 3 spring onions
  • 1 clove of garlic
  • 2cm piece of fresh ginger
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp maple syrup
  • 2 tbsp vegetable oil
  • 1 tbsp sesame seeds

Step 5

Divide between bowls and serve

  • Divide the noodles into two bowls and top with the mushrooms, cucumber pickle and a drizzle of the green sauce
  • Serve immediately

Ingredients

  • fresh coriander