Mushroom & Mint Soba Noodle Salad
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
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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