Sesame Soba Bowl

0:25 m

A healthy twist on lunch our Sesame Soba Bowl is the perfect mid-week meal this Veganuary! Loaded with soy-glazed mushrooms and topped with a sauce packed with spinach, coriander, and avocado, it's a great nutrient-rich meal. Check out the recipe below!

Start cooking ➞




For the Pickled Cucumber

<item-todo-done>½ cucumber<item-todo-done><item-todo-done>2 tbsp rice vinegar<item-todo-done><item-todo-done>1 tsp sugar<item-todo-done><item-todo-done> pinch of salt<item-todo-done>

For the Noodles

<item-todo-done>2 portions of soba noodles<item-todo-done>

For the Green Sauce

<item-todo-done> handful of fresh spinach leaves<item-todo-done><item-todo-done> handful of fresh coriander<item-todo-done><item-todo-done>½ avocado<item-todo-done><item-todo-done>½ tsp sesame oil<item-todo-done><item-todo-done>1 clove of garlic<item-todo-done><item-todo-done> juice of 1/2 lime<item-todo-done><item-todo-done>100ml water<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>

For the Mushrooms

<item-todo-done>250g mushrooms<item-todo-done><item-todo-done>3 spring onions<item-todo-done><item-todo-done>1 clove of garlic<item-todo-done><item-todo-done>2cm piece of fresh ginger<item-todo-done><item-todo-done>3 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp rice vinegar<item-todo-done><item-todo-done>1 tsp maple syrup<item-todo-done><item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>1 tbsp sesame seeds<item-todo-done>

To Serve

<item-todo-done> fresh coriander<item-todo-done>

Before you start

Mixing bowl | Saucepan | High speed blender | Large frying pan

For the quick-pickled cucumber

  • Finely slice the cucumber into rounds and add it to one of the medium bowls with the rice vinegar, sugar and a pinch of salt. Stir it all together and set aside to pickle

For the noodles

  • Cook the noodles as per instructions on the packet
  • Whilst the noodles are cooking, prepare the green sauce and mushrooms

For the green sauce

  • Place the ingredients for the green sauce into the cup of a high speed blender and blitz until smooth and velvety. You may need to add more liquid so that it is a pourable consistency. Taste and adjust the seasoning

For the mushrooms

  • Cut the mushrooms into desired size
  • Trim and slice the spring onions 
  • Peel and grate the garlic and ginger and add them to a small bowl with the soy sauce, rice vinegar and maple syrup
  • Heat the vegetable oil in a large frying pan over medium heat. Once hot add the mushrooms. Saute for about 4 minutes, stirring occasionally, until the mushrooms are soft. Stir through the prepared spring onion and cook for another minute
  • Lower the heat to low and add the prepared sauce, cook for 1-2 minutes until the mushrooms have soaked up all of the liquid, then stir through the sesame seeds
  • Keep warm until ready to serve

Divide between bowls and serve

  • Divide the noodles into two bowls and top with the mushrooms, cucumber pickle and a drizzle of the green sauce
  • Serve immediately
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