Marinated mushroom soba noodles
Photo by Tam West
|50 ml||Rice wine vinegar|
|1 clove||Crushed garlic|
|1 Tbsp||Grated ginger|
|2 tsp||Soy sauce|
|1 tsp||Sesame oil, to marinate mushrooms and a little more to dress noodles|
|½ tsp||Fish sauce|
|1||Lime, zest and juice|
|1 dash||Sriracha sauce, or add more/less to taste|
|300 g||Mixed mushrooms, finely sliced|
|150 g||Soba noodles, or green tea noodles, cooked|
|1 handful||Finely chopped spring onion|
|1 handful||Radish, finely chopped|
|1 handful||Sugar-snap peas, finely shredded|
|1 handful||Chopped fresh coriander|
|1 handful||Chopped mint|
|1 sheet||Nori, cut into thin strips|
- Whisk together rice wine vinegar with crushed garlic, grated ginger, mirin, soy sauce, sesame oil, fish sauce, lime zest and juice and a dash or two of sriracha sauce (to taste).
- Toss sliced mushrooms with the sauce, and leave to marinate for at least an hour.
- Toss cooked soba or green tea noodles with a little sesame oil, then add the mushrooms, spring onion, radish and sugar snaps and some coriander and mint leaves. Season with salt and pepper and garnish with thin strips of nori.