Mushroom Zoodle Bowl

Yields2 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins
 400 g mixed mushrooms, sliced (cup, shitake, enoki)
 2 tbsp olive oil
 1 large red capsicum, sliced
 bunch kale, stems removed and leaves chopped
 400 g zucchini, cut into noodles (“zoodles”) or pre brought zoodles
 1 tbsp black sesame seeds
Dressing
 2 tbsp soy sauce
 2 tbsp mirin
 1 tsp grated ginger
 1 tsp wasabi paste
Optional Extras
 100 g soba noodles
 2 salmon fillets
1

Prepare the dressing by combining all ingredients in a bowl or jar. Mix or shake to combine.

2

Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add mushrooms and cook for 5-6 minutes or until tender. Remove from the heat and aside in a large bowl.

3

Add remaining olive oil to the pan and return to the heat. Add capsicum slices and cook for 3-4 minutes. Add kale to the pan and continue to cook for a further 2 minutes. Remove from the heat and set aside in the bowl to cool.

4

Once the cooked ingredients have cooled, stir through the zoodles and sesame seeds.

5

If using soba noodles, prepare according to the package instructions. Allow to cool completely then mix through the zoodle salad.

6

If adding salmon, marinade in a small amount of the dressing then cook according to your preference and serve with zoodle salad.

7

Drizzle with dressing and serve.

Ingredients

 400 g mixed mushrooms, sliced (cup, shitake, enoki)
 2 tbsp olive oil
 1 large red capsicum, sliced
 bunch kale, stems removed and leaves chopped
 400 g zucchini, cut into noodles (“zoodles”) or pre brought zoodles
 1 tbsp black sesame seeds
Dressing
 2 tbsp soy sauce
 2 tbsp mirin
 1 tsp grated ginger
 1 tsp wasabi paste
Optional Extras
 100 g soba noodles
 2 salmon fillets

Directions

1

Prepare the dressing by combining all ingredients in a bowl or jar. Mix or shake to combine.

2

Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add mushrooms and cook for 5-6 minutes or until tender. Remove from the heat and aside in a large bowl.

3

Add remaining olive oil to the pan and return to the heat. Add capsicum slices and cook for 3-4 minutes. Add kale to the pan and continue to cook for a further 2 minutes. Remove from the heat and set aside in the bowl to cool.

4

Once the cooked ingredients have cooled, stir through the zoodles and sesame seeds.

5

If using soba noodles, prepare according to the package instructions. Allow to cool completely then mix through the zoodle salad.

6

If adding salmon, marinade in a small amount of the dressing then cook according to your preference and serve with zoodle salad.

7

Drizzle with dressing and serve.

Mushroom Zoodle Bowl

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