
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
Ingredients
- 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
Dressing
- 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
Optional
- 1 tablespoon Sunflower, golden flaxseed, sesame seed nut sprinkle
Directions
- 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.
- 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.
- In a small bowl, whisk together all the dressing ingredients.
- 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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