Warm Salad of Soba Noodles & Mushrooms

By Sheridan 30 April, 2017

Welcome in the softer days of autumn with this lovely melange of soba noodles, mushrooms, sweet potato crisps and asparagus. Use a mixture of mushrooms such as Swiss browns, field mushrooms, button mushrooms and maybe include some enoki.
This recipe is from my Food Year book (Simon & Schuster).
Learn more about the many health benefits of mushrooms here.

Prep Time : 15 minutes
Cook Time : 15 minutes
Yield : 4

Ingredients

mixed mushrooms - 400g, sliced horizontally
olive oil - for frying
garlic - 2 - 3 cloves, finely sliced
Sea salt and freshly cracked black pepper
kumara - 150g, peeled
fresh soba noodles - 2 x 180g packets
asparagus spears - 12, woody ends trimmed, and sliced into 5cm pieces
Dressing:
extra virgin olive oil - 100ml
balsamic vinegar - 25ml
lime - 1, juice and zest
soy sauce - 15ml
garlic - 2 cloves, crushed
sweet chilli sauce - 30ml (adjust according to taste)

Instructions

In a large frying pan, heat 2-3 tablespoons olive oil, add the garlic then the mushrooms (be careful not to allow the garlic to brown). Season with salt and pepper, cover and leave over medium-low heat until cooked, stirring occasionally.
Using a potato peeler, slice long strips off the sweet potato and fry in hot oil (about 2 tablespoons) in batches until crisp. Drain on absorbent paper towels.
Bring a medium saucepan of water to the boil, put in the soba noodles and simmer for 2 minutes. Drain the noodles. Repeat for the asparagus spears.
Mix the Dressing ingredients together. Toss half of the dressing through the noodles, then add the mushrooms, asparagus and sweet potato crisps. Spoon remaining dressing over top and serve. Good warm or at room temperature.