Vegan recipe: Soba noodles with Portobello mushrooms

updated the 20 June 2014 à 23:50

Our CHEF IN HEELS Simbian Chua caters to everyone. Check out this delicious and modern vegan (or not) take-on Japanese Soba recipe.

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Serves 2 | Takes 15 minutes

Ingredients:

200g Green Tea Soba
2 Portobello mushrooms
100g Enoki mushroom
4 Tbsp Japanese sesame sauce
2 Tbsp of Parmesan Cheese (or grated cashew nuts for vegetarians and vegans)
Salt & Pepper to taste

Method:

  1. Pour Soba into boiling water for 3-5 minutes, cook till al dente.
  2. Transfer cooked soba into cold water and put it into the fridge.
  3. Boil the Enoki mushrooms till cooked and set aside.
  4. Pan fry the Portobello mushrooms till it dehydrates and sprinkle some salt and pepper to taste.
  5. Now, combine the soba and enoki and mix well with the sesame sauce.
  6. Top it off with the Portobello mushroom and sprinkle the parmesan cheese (or grated cashews) on top.
  7. Serve it while it’s cold.

Simbian Chua

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Photo: Simbian Chua/Marie France Asia.


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Marie France Asia, women's magazine