Vegan Soybean Noodle Salad with Yuzu Dressing

Vegan Soybean Noodle Salad with Yuzu Dressing

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.

  • 30 mins
  • Easy
  • Mains
  • 1-2 Servings


  • 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


  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. 

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