Green Tea Soba Noodle Salad


150 grams of organic dry soba noodles

1 tbsp of cold pressed sesame oil

a handful of broccolini, slightly blanched

1 radish, thinly sliced

a handful of oyster mushroom, sauteed

half a handful of shitake mushroom, sautéed

1 red capsicum, thin julienne

3 tbsp of Mum’s Sauce

1 tsp each of black and white sesame seeds, lightly toasted
mircogreen coriander as garnish


Cook noodles according to packet instructions. Drain noodles in a colander and run under cold water tap. Let the noodles drain and sit for 5 mins. Toss with sesame oil.  Place cooked noodles, mum sauce, toasted sesame seeds and all of vegetables in a mixing bowl. Toss well. Garnish with fresh coriander.