Rainbow Soba Noodle Salad

Ingredients:

6 large flat mushrooms, thinly sliced

1 tsp grated ginger

1 tsp crushed garlic

2 tbsp peanut oil

100 g soba noodles

¼ purple cabbage, shredded

½ red capsicum

3 shallots, thinly sliced

½ bunch coriander

1 tbsp sesame seeds

Dressing:

1 tbsp soy sauce

1 tbsp ricer vinegar

1 tbsp sesame oil

juice of half a lime

1 tsp honey

Method:

Bring a large saucepan of water to the boil. Cook the soba noodles in rapidly boiling water for 4 minutes. Strain the noodles and rinse under cold running water. Set aside until ready to assemble the salad.

To cook the mushrooms, heat oil in a frying pan. Add the garlic, ginger and mushrooms. Cook over medium heat, stirring continuously until the mushrooms are tender. Set aside and allow to cool slightly.

Place the ingredients for the dressing in a small bowl or jar. Stir or shake to combine.

To assemble the salad, toss the mushrooms, prepared vegetables, coriander and sesame seeds through the cooked soba noodles.

Drizzle the dressing over the salad before serving.

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