BBQ Swiss Brown Mushrooms Soba Noddle Salad


BBQ Swiss Brown Mushrooms Soba Noddle Salad

Servings 4 people


  • 2 tbs salt reduced soy sauce
  • 1/4 cup lime juice
  • 1/4 cup mirin
  • 1 tsp sugar
  • 1 1/2 teaspoons sesame oil
  • 3 1/2 tbs peanut oil
  • 24 Swiss Brown button mushrooms stems trimmed
  • 1 x 270g pkt dried soba noodles
  • 3 green onions very finely sliced, shallots
  • 1/4 cup mint leaves torn
  • 2 tbs toasted cashews roughly chopped, to serve


  • To make dressing, place soy sauce, lime juice, mirin, sugar sesame oil and 1 1/2 tbs peanut oil in a jar and shake to combine
  • Preheat a lightly greased barbecue grill on medium-high heat. Sprinkle mushrooms with remaining oil, then barbecue for 4 minutes on each side, until golden. Set mushrooms aside to cool
  • Cook soba noodles in a large saucepan of rapidly boiling salted water until just tender, then rinse under cold water to refresh. Cut cooked mushrooms in half. Toss noodles with mushrooms, green onions, mint and dressing. Serve sprinkled with cashews

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