Mushroom & Mint Soba Noodle Salad

(Serves 4)

Ingredients:

2 bunches soba noodles

1 carrot, cut into matchstick pieces

2 lebanese cucumbers, sliced on a diagonal

3 swiss brown mushrooms, sliced

¼ iceberg lettuce, shredded

1 handful fresh mint leaves, shredded

1 thumb size piece ginger, finely chopped

1 small red chilli, finely chopped

4 tbsp soy sauce

2 tbsp apple cider vinegar

2 lime, juiced

2 tbsp agave syrup

½ tbsp sesame seeds

Method:

Place the soba noodles into a bowl and pour boiling water over the top, give it a stir, then let it stand until soft. Strain the water off and then run them under cold water to cool, then place into a bowl.

For the salad vegetables: Prepare and chop the cucumbers, carrot, mushrooms, mint and lettuce and place into a mixing bowl.

For the dressing: Add the sliced chilli, chopped ginger, soy sauce, apple cider vinegar and lime juice into a jug. Add the agave syrup and stir well.

Pour the dressing over the salad vegetables and combine well. Add the drained noodles and mix into the salad. Place the salad onto a plate. Top with some sesame seeds and then serve.

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