Cold Soba Summer Salad with Pickled Mushrooms

This cold summer soba noodle salad is everything we want on a hot day — light, refreshing, and full of bold, zingy flavour. Earthy buckwheat noodles are tossed with mangetout, edamame, loads of fresh herbs, and tangy pickled Japanese mushrooms, all brought together with a punchy, umami-rich dressing. It’s fresh, satisfying, and perfect straight from the fridge. Pro tip: make extra — it’s even better the next day for lunch.

Ingredients

• 1 packet rice/udon or soba noodles
• 100g mangetout or green beans
• 100g edamame
• 1 green chilli, finely sliced
• ½ bunch spring onions, finely sliced
• ½ bunch coriander, finely sliced
• ½ jar of The Umami One pickled mushrooms

Dressing

• 50ml pickling liquid from the Umami One
• 30ml soy sauce
• 20ml sesame oil
• 30ml rice vinegar
• 3 cloves garlic
• Pinch of red chilli
• 1 knob ginger
• 1 lemon, juiced

Method

1. Cook the noodles according to packet instruction and cool under cold water.
2. Heat boiling water in a saucepan and salt for the vegetables.
3. Blanch the edamame and mangetout in the boiling water and then refresh under cold water.
4. To make the dressing, grate the garlic and ginger finely on a microplane and place in a jar. Add in the remaining ingredients and shake to combine. Taste and adjust with soy or vinegar or lemon as needed.
5. Coat the noodles with ¾ of the dressing and stir well to combine.
6. Toss through the cooked edamame, mangetout, sliced spring onions (keep a few for the top), and coriander.
7. Top with shredded pickled mushrooms and finish with the remaining spring onions.
8. Enjoy!