Soba noodle salad with teriyaki mushrooms

Ingredients for 2 servings:

• 250 g mushrooms, brown
• 150 g soba noodles
• 150 g broad beans
• 150 g edamame or peas
• 4 tbsp teriyaki sauce
• 2 spring onions
• 2 garlic cloves
• sesame
• vegetable oil
• 4 tbsp soy sauce
• 2 tbsp sesame oil
• 2 tbsp lime juice
• 1 tbsp agave syrup
• 1 tsp Sriracha sauce
• 1 tsp ginger powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan and quick to prepare

Halve the mushrooms, toss with the teriyaki sauce, and bake at 200°C for 20 minutes. Stir after 10 minutes to ensure even cooking. Sauté the edamame or peas and broad beans together until both are tender but still firm to the bite. Drain and set aside. Finely chop the garlic and slice the spring onions. Heat a little vegetable oil in a pan. Briefly sauté the garlic and spring onions. Add the edamame and broad beans and sauté for 5 minutes. Meanwhile, bring unsalted water to a boil in a pot. Cook the soba noodles for 4 minutes, drain, and rinse with cold water to prevent them from sticking together. Transfer to a large bowl. Mix the dressing ingredients and pour over the soba noodles. Stir in the contents of the pan. Divide the noodles between 2 bowls and garnish with the sesame seeds. You can find a recipe for homemade, vegan teriyaki sauce in my recipe overview.