Soba Noodles with Seared Oyster Mushrooms and Edamame

Soba noodles with seared oyster mushrooms and edamame would have to be my all-time favourite mid-week meal. As I’m always experimenting with different recipes, I often don’t make the same meal twice.

Every rule has an exception though, and this dish has become a staple in my house as it’s easy to whip up and is so delicious. (And probably because it reminds me of my honeymoon in Japan, where the soba noodles were to die for!)

By the way, if you have not visited Japan, you need to get there ASAP!

Traditionally, soba noodles is a dish served cold. If you’ve never eaten cold noodles before, I know that can sound a bit odd – but once you try them, you’ll wonder where they’ve been all your life!

The noodles are paired with a broth that has all the delicate and delightful flavours of Japan. The seared oyster mushrooms and edamame add a meaty texture and rich taste while providing a nutritious protein and vitamin boost. If you make extra, you’ll be treated to a sensational lunch the next day once all the flavours have fused together.

Dry soba noodles ready to be cooked

Two bundles of dry soba noodles laying on decorative paper

Soba noodles with seared oyster mushrooms and edamame

A Japanese stone bowl full of soba noodles, with seared oyster mushrooms and edamame, and two timber chopsticks laying on top

Soba noodles with seared oyster mushrooms and edamame

A Japanese stone bowl full of soba noodles, with seared oyster mushrooms and edamame, and two timber chopsticks laying on top

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