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