Japanese Noodle and Mushroom Salad Recipe

Name: Japanese Noodle and Mushroom Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g soba noodles; 1 teaspoon sesame seeds; 1 teaspoon sesame oil; 300 g mushrooms, assorted varieties; 3 cm fresh ginger, julienned; 1 carrot; 2 tablespoons mirin; 2 tablespoons soy sauce; 1 teaspoon wasabi paste; 130 g water chestnuts, drained thickly sliced

Servings: persons

500 g soba noodles
1 teaspoon sesame seeds
1 teaspoon sesame oil
300 g mushrooms, assorted varieties
3 cm fresh ginger, julienned
1 carrot
2 tablespoons mirin
2 tablespoons soy sauce
1 teaspoon wasabi paste
130 g water chestnuts, drained thickly sliced

1
Cook noodles according to packet directions.
2
Drain well and set aside.
3
Heat fry-pan and toast sesame seeds.
4
Set aside.
5
Heat oil over medium heat and add mushrooms and ginger cook for 2 minutes.
6
Remove from heat and set aside.
7
Peel carrot and using vegetable peeler cut into long ribbons.
8
Mix wasabi, mirin and soy sauce together well.
9
Place noodles, mushroom mixture, carrot and water chestnuts in a large bowl.
10
Drizzle with dressing and toss to combine.
11
Sprinkle with sesame seeds and serve immediately.

573

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 500 g soba noodles, 1 teaspoon sesame seeds, 1 teaspoon sesame oil, 300 g mushrooms, assorted varieties, and more.

Yes, Japanese Noodle and Mushroom Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Japanese Noodle and Mushroom Salad

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