Warm Salad of Soba Noodles & Mushrooms

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 enoki.


About this Recipe

By: Sheridan Rogers

Did you know that exposing sliced mushtooms to midday sunlight for 15 – 20 minutes generates significant amounts of vitamin D, raising the level ten-fold? They’re also low in fat, sodium, kilojoules, and antioxidants and essential minerals (selenium, copper and phosphorous).
Learn more about the many health benefits of mushrooms here.
This recipe is from my Food Year book (Simon & Schuster).



  • 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


  • 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)

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.