Sesame Soba Bowl
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
Ingredients
For the Pickled Cucumber
<item-todo-done>½ cucumber<item-todo-done><item-todo-done>2 tbsp rice vinegar<item-todo-done><item-todo-done>1 tsp sugar<item-todo-done><item-todo-done> pinch of salt<item-todo-done>
For the Noodles
<item-todo-done>2 portions of soba noodles<item-todo-done>
For the Green Sauce
<item-todo-done> handful of fresh spinach leaves<item-todo-done><item-todo-done> handful of fresh coriander<item-todo-done><item-todo-done>½ avocado<item-todo-done><item-todo-done>½ tsp sesame oil<item-todo-done><item-todo-done>1 clove of garlic<item-todo-done><item-todo-done> juice of 1/2 lime<item-todo-done><item-todo-done>100ml water<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>
For the Mushrooms
<item-todo-done>250g mushrooms<item-todo-done><item-todo-done>3 spring onions<item-todo-done><item-todo-done>1 clove of garlic<item-todo-done><item-todo-done>2cm piece of fresh ginger<item-todo-done><item-todo-done>3 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp rice vinegar<item-todo-done><item-todo-done>1 tsp maple syrup<item-todo-done><item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>1 tbsp sesame seeds<item-todo-done>
To Serve
<item-todo-done> fresh coriander<item-todo-done>
Before you start
Mixing bowl | Saucepan | High speed blender | Large frying pan
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
For the noodles
- Cook the noodles as per instructions on the packet
- Whilst the noodles are cooking, prepare the green sauce and mushrooms
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
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
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