4 Swiss Brown button mushrooms, stems trimmed
2 tbsp salt reduced soy sauce
lime juice
mirin
1 tsp 1 tsp sugar
1 tsp sesame oil
3 tbsp peanut oil
270g pkt dried soba noodles
3 green onions (shallots), very finely sliced
mint leaves, torn
2 tbsp toasted cashews, roughly chopped, to serve
1
To make dressing, place soy sauce, lime juice, mirin, sugar sesame oil and 1 ½ tbs peanut oil in a jar and shake to combine.
2
Preheat a lightly greased barbecue grill on medium-high heat. Sprinkle mushrooms with remaining oil, then barbecue for 4 minutes on each side, until golden. Set mushrooms aside to cool.
3
Cook soba noodles in a large saucepan of rapidly boiling salted water until just tender, then rinse under cold water to refresh. Cut cooked mushrooms in half. Toss noodles with mushrooms, green onions, mint and dressing. Serve sprinkled with cashews.
Ingredients
4 Swiss Brown button mushrooms, stems trimmed
2 tbsp salt reduced soy sauce
lime juice
mirin
1 tsp 1 tsp sugar
1 tsp sesame oil
3 tbsp peanut oil
270g pkt dried soba noodles
3 green onions (shallots), very finely sliced
mint leaves, torn
2 tbsp toasted cashews, roughly chopped, to serve