Soba Noodle Salad with Teriyaki Mushrooms

An olive magazine recipe.

This quick and easy soba noodle with teriyaki mushrooms vegetarian, ready in 30 minutes, and under 300 calories.

Serves 2

200g mixed mushroom, sliced

Spray oil

1 tbsp grated ginger

1 clove garlic, crushed

2 tbsp teriyaki

100 g soba noodles

Sesame oil

2 shredded Spring onions

2 shredded baby pak choi

1 small bunch coriander

Fry the mushroom in a spray of oil until they’re golden and any liquid released has evaporated.  Add the ginger and garlic and fry for a minute, then add the teriyaki sauce and simmer until it coats the mushrooms.

Cover the soba noodles in boiling water and leave until cooked.  Strain, rinse briefly with cold water, then toss with 1 tsp sesame oil and add the spring onions, pak choi and coriander.  Tip onto plates and add the mushrooms.