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Great way not to waste one component. This can be actually a good Soy glazed mushroom and soba noodle salad and one of my favorites. If you're worried about the nutritional value of a number of these dishes, avoid being. Though it could possibly be lower in calories, even though you are not getting much nutritional value from it, it won't maintain you, and you'll just end up hungry all over once more and again eating more energy than you would have. Diet facts labels inform you what's from the meals you consume. It makes it possible to determine when you are in possession of a vibrant diet. Every single recipe we all share has to get an ingredient label. Some recipes also provide nutritional truth details. The ingredient tag lists the exact amount in the area beneath. They're listed per serving as a percentage of the daily price.

How to make Soy glazed mushroom and soba noodle salad

Yield = 6
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 270g pkt soba noodles
  • 1 tbs miso paste
  • 2 bunches baby broccoli, halved lengthways
  • 400g frozen edamame or broad beans
  • 2 tsp sesame oil
  • 200g shiitake mushrooms, thickly sliced
  • 3 tsp kecap manis
  • 1 tbs light soy sauce
  • 1 tbs rice wine vinegar
  • 2 tsp caster sugar
  • 5cm-piece ginger, peeled, cut into matchsticks
  • Black sesame dukkah salad sprinkles, to serve

Method

  • Step 1 Bring a medium saucepan of water to the boil over high heat. Add the noodles and miso paste. Cook for 3-5 mins or until the noodles are tender. Refresh under cold water. Drain well.
  • Step 2 Meanwhile, cook the baby broccoli and edamame or broad beans in a large saucepan of boiling water for 2 mins or until bright green and tender crisp. Refresh under cold water. Drain well. Peel the edamame or broad beans and place in a bowl with the baby broccoli.
  • Step 3 Heat ½ tsp of the oil in a large frying pan over high heat. Add the mushroom and cook, tossing occasionally, for 2 mins. Drizzle with half the kecap manis. Cook, tossing occasionally, for 1 min or until the mushroom caramelises.
  • Step 4 Whisk the soy sauce, vinegar, sugar, ginger, remaining oil and remaining kecap manis in a small bowl.
  • Step 5 Add noodles to the baby broccoli mixture in the bowl with the mushroom. Toss to combine. Transfer to a serving platter. Drizzle with the dressing and sprinkle with dukkah.