Mushroom & Soba Noodle Salad Mushroom & Soba Noodle Salad

  Author: Photography, Foodivine studio

  • Prep time 25 minutes
  • Total time 35 minutes
  • Portion size 4 servings



In large saucepan of boiling salted water, cook noodles until al dente, about 5 minutes. Drain, rinse under cold water, drain again. Transfer to large bowl; set aside.

Meanwhile in skillet, heat half of the butter and half of the oil over medium heat. Add oyster, shiitake and enoki mushrooms; cook until beginning to brown, 3 to 4 minutes. Season with salt and pepper. Transfer to separate bowl; refrigerate and set aside. 

In skillet, heat remaining butter and oil over medium heat. Add cabbage and onion; cook until softened, about 5 minutes. Set aside. 

Drizzle reserved noodles with Yakisoba-Style Dressing; toss to coat well. Add reserved mushrooms and vegetables; mix gently. Sprinkle with sesame seeds, and cilantro and green onions, if using. 

Did you know?

Originally from Japan, soba noodles are prepared from buckwheat flour. They can be eaten hot, sautéed or in broth, or as
in this recipe, cold in a salad.

Nutritional facts PER SERVING

  • Iron 4.5 mg
  • Fibre 3 g
  • Sodium 1575 mg
  • Sugars 9 g
  • Protein 17 g
  • Calories 660
  • Total fat 28 g
  • Cholesterol 15 mg
  • Saturated fat 7 g
  • Total carbohydrate 85 g
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Lunch & Dinner

Mushroom & Soba Noodle Salad