Sesame Soba Noodles with Sticky Miso Mushrooms

INGREDIENTS:
250g brown rice soba noodles
knob of coconut oil
1 garlic clove, crushed or finely chopped
thumb-sized piece of ginger, peeled and grated or finely chopped
300g Tenderstem broccoli, roughly cut on a diagonal (or mangetout, green beans)
1–2 handfuls of spinach leaves
3 tbsp sesame seeds (toasted or untoasted)

For the mushrooms

1 heaped tbsp. melted coconut oil or rapeseed oil
2 tbsp brown rice miso paste
1 tsp apple cider vinegar
1 tsp toasted sesame oil
1 tbsp honey
500g chestnut mushrooms, cut in half, or quarters if large

For the dressing

2 tbsp cold-pressed olive oil
1 tsp toasted sesame oil
juice of 1 lemon
4 tbsp tamari
4 tbsp almond or peanut butter (smooth if possible)
1 tbsp honey or maple syrup (optional)

To garnish

Toasted sesame seeds
Toasted cashews
Chopped coriander
Diced red chillies

Method

Preheat the oven to 200°C/400°F/gas mark 6 and line a small baking dish with baking parchment.

First prepare the mushrooms. Combine the melted coconut oil, miso paste, vinegar, sesame oil and honey in a medium bowl, then add the mushrooms and coat them in the miso mix using your hands. Tip into the baking dish and roast for about 25 minutes, tossing halfway through.

While the mushrooms are in the oven, quickly cook the soba noodles following the packet instructions – usually 5–6 minutes. Drain and rinse in cold water.

In a large frying pan, melt a knob of coconut oil and cook the garlic and ginger for about 1 minute. Add the broccoli and cook for about 3 minutes, tossing it in the ginger and garlic. Add the spinach, allowing it to wilt slightly before stirring in the soba noodles.

Combine the dressing ingredients in a small bowl, then pour into the pan along with the sesame seeds and stir through.

Divide the noodles evenly among individual plates and top with the sticky miso mushrooms and whatever garnish you are using; coriander, freshly chopped chilli and toasted sesame seeds is always a delicious combination.