Vegan, gluten-free and made from just a few simple ingredients.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
100 g soba noodles
2-3 cloves garlic
1 small white onion
2 large handfuls FreshlyGrounds oyster mushrooms
1 large courgette
1 large carrot
For the miso tahini sauce
2 tbsp tahini
1 tbsp brown rice miso
2 tbsp date syrup or agave
2 tbsp water
1 tsp arrowroot powder
Make the miso tahini dressing by stirring together the tahini, brown rice miso, date syrup and arrowroot powder.
'Ribbon' the courgette and the carrots using a vegetable peeler, until you have around 1 large handful of each. We like to store the leftover vegetables in the fridge and use them later in salads.
Start cooking the soba noodles, but remove them from heat to drain and rinse within 1-2 minutes of cooking time indicated on label. Meanwhile, add the garlic cloves and onion to a frying pan on a medium-high heat with a few tbsps of water and cook for 1-2 minutes, until translucent.
Add the oyster mushrooms and cook for a further 4-5 minutes, until they have browned lightly.
Add the vegetable ribbons and stir for around 2 minutes: do not overcook, because you want them to retain some crunch.
Finally, lower the heat and pour in the sauce with the soba noodles and stir for a minute more to allow it to thicken. Best when served straight away, with sesame seeds, chilli, spring onion and flaked almonds as garnish.
Adapted from https://earthofmaria.com