Vegan Soybean Noodle Salad with Yuzu Dressing



1 tablespoon olive oil

2 cloves of garlic, peeled and finely chopped

250g fresh shitake mushrooms, sliced

1 tablespoon tamari soy sauce

Dried chillies

200g Yutaka Soybean Noodles

1 tablespoon toasted sesame oil



1 tablespoon Japanese Yuzu juice

1 tablespoon extra virgin olive oil

1 tablespoon tamari soy sauce

1 Pinch of cracked sea salt

1 Pinch of cracked black pepper



1 tablespoon Sunflower, golden flaxseed, sesame seed nut sprinkle

Introducing a simple and flavourful recipe by Ching He Huang, an international Emmy nominated TV chef and food writer who has been the ambassador for our Organic & Gluten Free Soybean Noodles.



1. Bring a medium pan of water to the boil. Add in the soybean noodles. Cook the noodles in boiling water for 3 minutes. Turn off the heat and drain and refresh in iced cold water. Add 1 teaspoon of toasted sesame oil to prevent the noodles from sticking together.

2. Heat a small wok or pan, add the olive oil, then add the garlic and cook stirring for a few seconds then quickly add in the sliced shitake mushrooms. Toss cooking for 1 minute until the shitake mushrooms are coloured at the edges. Season with a tablespoon of low sodium light soy sauce, let the mushrooms absorb the soy. Remove and set aside to chilli.

3. In a small bowl, whisk together all the dressing ingredients.

4. Place the noodles in a large bowl, add the shitake mushrooms and pour in the dressing, toss together well and then serve immediately.