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Soba Noodle Salad

Serves 4


  • ½ packet soba noodles

  • 200g soft tofu (not silken tofu)

  • 100g fresh shiitake mushrooms, sliced

  • 3 spring onions, sliced

  • ½ cup coriander leaves, roughly chopped

  • 3 tbsp sesame seeds, toasted

  • 3 tbsp deep-fried shallots

  • salt

  • black pepper, freshly ground

  • ¼ cup shitake mushrooms, sliced

  • Dressing

  • 3 tbsp olive oil

  • 3 drops sesame oil

  • 3 tbsp rice wine vinegar

  • 3 tbsp mirin

  • 3 tbsp low-sodium soy sauce


  • To make the dressing, :

  • 1.

    Whisk all the ingredients together and set aside until ready to use.

  • 2.

    Cook the noodles in plenty of salted boiling water until tender.

  • 3.

    Tip into a colander and rinse under cold water.

  • 4.

    Leave in the colander to drain and cool, tossing from time to time.

  • 5.

    Tip into a large mixing bowl.

  • 6.

    Add half of the dressing and toss so that the noodles are evenly coated, then divide between 4 shallow bowls.

  • 7.

    Combine the remaining salad ingredients in a large mixing bowl.

  • 8.

    Add the rest of the dressing and toss together gently.

  • 9.

    Taste and adjust the seasoning to your liking, then spoon onto the noodles and serve.


This recipe is from episode 40 of Good Chef Bad Chef series 3.

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