Soba noodles with seared oyster mushrooms and edamame would have to be my all-time favourite mid-week meal. As I’m always experimenting with different recipes, I often don’t make the same meal twice.
Every rule has an exception though, and this dish has become a staple in my house as it’s easy to whip up and is so delicious. (And probably because it reminds me of my honeymoon in Japan, where the soba noodles were to die for!)
By the way, if you have not visited Japan, you need to get there ASAP!
Traditionally, soba noodles is a dish served cold. If you’ve never eaten cold noodles before, I know that can sound a bit odd – but once you try them, you’ll wonder where they’ve been all your life!
The noodles pair with a broth that has all the delicate and delightful flavours of Japan. The seared oyster mushrooms and edamame add a meaty texture and rich taste while providing a nutritious protein and vitamin boost. If you make extra, you’ll be treated to a sensational lunch the next day once all the flavours have fused together.
Like soba noodles?
Try my delicious Mediterranean soba noodle salad!
Soba Noodles with Seared Oyster Mushrooms & Edamame
Soba noodles with seared oyster mushrooms and edamame would have to be my all-time favourite mid-week meal. As I'm always experimenting with different recipes, I often don't make the same meal twice. Every rule has an exception though, and this dish has become a staple in my house as it's easy to whip up and is so delicious.
- 300 g oyster mushrooms sliced into 1 cm (⅖") thickness
- ⅔ cup edamame frozen and shelled
- 200 g soba noodles use gluten-free soba noodles if required
- 1 tsp sesame oil
- 1 Tbsp peanut oil
- 2 Tbsp tamari
- ¼ cup mirin
- ½ cup water
- 1 garlic clove minced or grated
- 1 tsp ginger minced or grated
- fresh coriander leaves roughly chopped
- sesame seeds
- chives finely sliced
- Bring a large pot of water to the boil.
- Make the broth: Heat a large skillet and add the sesame oil, peanut oil, garlic, and ginger. Sautee on low heat for 2 minutes. Remove from heat, then add the remaining broth ingredients and stir to combine. Pour the broth into a separate bowl and set aside.
- Sear the mushrooms: In the same skillet used to make the broth, add the mushrooms, 2 Tbsp of the broth, and 2 pinches of salt. Sautee on medium heat until all the liquid is absorbed and the mushrooms are seared and have turned a lovely reddish brown colour (approximately 10-15 minutes). Remove from heat and set aside.
- Cook the noodles: Add the edamame to the pot of boiling water and boil for 2 minutes, then add the soba noodles and boil for an extra 4 minutes, or until the soba noodles have cooked. Drain and rinse well under cold running water (this will prevent the noodles from getting soft and mushy).
- Return the drained noodles and edamame to the pot with half of the reserved broth, and toss to combine. Divide amongst serving bowls and top with the seared mushrooms, coriander, sesame seeds, and chives. Pour over the remaining broth. Slurp it up!
- Soba noodles are made from buckwheat, which (despite the name) is gluten-free. Please check the ingredients to ensure that wheat-flour hasn't been added if you require a gluten-free option, otherwise feel free to substitute the soba for rice noodles.
- Visit your local Asian grocer to find a variety of soba noodles; I also purchase my oyster mushrooms from the same store.
- You can make this recipe ahead of time. Store in an airtight container in the refrigerator for up to one week.
Please read the Silvobeat nutritional facts disclaimer.