Karen Martini's soba noodle salad

Spring soba noodle salad.
Spring soba noodle salad. Photo: William Meppem

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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