A great lunchtime salad, cooking the shiitakes in a dry pan like this really intensifies their meatiness and umami, which works well with the chilled noodles.
240g buckwheat soba noodles
12 medium shiitake mushrooms, stems removed
​salt flakes
250g silken tofu, cut into large dice
1 avocado, cut into 8 wedges
1 cucumber, julienned
½ cup fresh small peas, raw
3 spring onions, green and white parts, sliced on an angle
½ bunch of coriander, leaves picked
For the dressing
3 tbsp Chinkiang black vinegar*
1½ tbsp crispy chilli and garlic oil*
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp caster sugar
1 thumb-sized piece of ginger, finely grated
1 garlic clove, finely grated
1. Cook the noodles according to the packet instructions, rinse well under cold water and chill.
2. For the dressing, combine all the ingredients in a small bowl.
3. Place the shiitakes, top down, in a heavy frying-pan over high heat. Season with salt and cook for 5 minutes, then cover and turn off the heat. Stand for 5 minutes, then slice finely.
4. Place the chilled noodles in a shallow serving bowl. Top with the tofu, avocado, cucumber and raw peas, following with the mushrooms. Spoon over the dressing, then scatter the spring onion and coriander leaves on top.
* The vinegar and oil are available from Asian grocers.
Find more of Karen Martini's recipes in the Good Food New Classics cookbook.
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