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Justine Doiron

just real good food

Dairy Free, Pasta, Recipes, Special Diets, Vegetables, Vegetarian, Vegetarian Proteins · June 23, 2022

Oyster Mushrooms & Herby Soba Noodles

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There is nothing I love more in a recipe than TEXTURE. CONTRAST. And these crispy oyster mushrooms on cold soba noodles do it. This recipe is the perfect contrast of flavors, textures, and color. It’s one of my favorite recipes to look at, and equally one of my favorite recipes to eat. The herby dressing pulls everything together with a surprising brightness, and the rich, almost nutty, yellow oyster mushrooms truly shine next to chilled, refreshing soba noodles.

Outside of whipping up a quick blender dressing, this recipe is just about pan-frying the mushrooms (I know, I love a ‘shroom right now), boiling the noodles and then adding in the eggs. It can be thrown together as a quick weeknight meal, or you can dress it up for a more fun and interactive date night. If it were me, I’d put the herby dressing to the side and dip the soba noodles like there is no tomorrow, but if you’re into ~plating~ you can copy what we did here! The world is you oyster (mushroom) 😉

Table of contents

  • Ingredients for these oyster mushrooms on cold soba noodles
  • How to make this soba noodle salad recipe
  • Looking for other easy dinners?

Ingredients for these oyster mushrooms on cold soba noodles

For the herb dressing

  • 2 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • 1 tbsp honey
  • 1/2 tbsp dijon mustard
  • 3 garlic cloves
  • 1 shallot
  • 1/3 cup basil
  • 1/3 cup tarragon
  • 1/3 cup parsley
  • 1/2 tsp kosher salt
  • 1/2 cup extra virgin olive oil
  • 1/2 cup ice water, plus more as needed

For the recipe

  • 1 head yellow oyster mushroom
  • olive oil and salt to taste
  • 6 ounces soba noodles
  • 2-4 large eggs
  • 1 tbsp chili crisp or chili oil, optional

How to make this soba noodle salad recipe

  • First, begin by blending together all of the ingredients for the herb dressing in a small blender, except for the water. Add the ice water as needed to thin out the dressing, then set to the side.
  • Tear the oyster mushroom into bite sized pieces. Put a large pan on medium heat and add a generous glug of olive oil.
  • Then, in batches, cook the oyster mushrooms until they are golden brown and crispy. This means tossing them in the oil to coat, and then letting them cook for about 3-4 minutes on each side. Add salt to taste, move them to a large bowl and set aside.
  • Lastly, bring a large pot of water to a boil. Salt it liberally before adding in the soba noodles. Let them cook for about 4 minutes, then use tongs or a strainer to remove them from the pot. Keep the pot of water on the heat. Run the noodles under cold water until they are chilled.
  • By this time the water in the pot should be back at a boil, add the eggs and boil for 6 minutes. Immediately remove them from the pot and submerge them in a bath of ice water.
  • To plate, portion out the soba and mushrooms evenly onto two plates. Cut the eggs in half and add them to the plates. Either drizzle with the herb oil, or have it in a small bowl to the side for dipping. Top with optional chili oil and enjoy!

Looking for other easy dinners?

I’m in a dinner PHASE right now – here are a few that have hit the blog that I am loving lately:

Scallops & Sweet Potato Mash with Sun-dried Tomato Relish
As a pescatarian, scallops are always a go-to when I want a quick but classic dinner. These subtly sweet scallops perfectly compliment an earthy, spicy sun-dried tomato relish and the sweet potato meshes with roasted garlic to make an easy and comforting base for this recipe to come together.
Check out this recipe
Creamy Tahini Chickpeas with Bitter Greens
This bowl of beans is one of my weeknight go-tos. Simple, filling, and so wholesome, it's a great vegetarian weeknight option.
Check out this recipe
Coconut Braised Cabbage
This quickly braised cabbage is slightly spicy, deeply rich, subtly sweet and simple to make. It uses fridge basics to bring together a deeply flavorful, fall-apart cabbage that pairs perfectly with some crispy chickpeas for an easy, protein-filled plant-based and vegetarian dinner.
Check out this recipe
oyster mushroom on cold soba noodles

And that’s it for this oyster mushrooms on cold soba noodles post!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Crispy Oyster Mushrooms on Cold Soba Noodles

This recipe is the perfect contrast of flavors, textures, and color. It's one of my favorite recipes to look at, and equally one of my favorite recipes to eat. If it were me, without all the plating finesse, I'd just dip the cold soba noodles straight into the herby dressing, but since we're keeping it classy, I opted up the option to keep it a plate. Pick and choose as you will!
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:17 minutes mins
Course: Main Course
Cuisine: Fusion, Japanese
Keyword: oyster mushrooms, soba
Servings: 2 servings

Ingredients

For the herb dressing:

  • 2 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • 1 tbsp honey
  • 1/2 tbsp dijon mustard
  • 3 garlic cloves
  • 1 shallot
  • 1/3 cup basil
  • 1/3 cup tarragon
  • 1/3 cup parsley
  • 1/2 tsp kosher salt
  • 1/2 cup extra virgin olive oil
  • 1/2 cup ice water plus more as needed

For the recipe

  • 1 head yellow oyster mushroom
  • olive oil and salt to taste
  • 6 ounces soba noodles
  • 2-4 large eggs
  • 1 tbsp chili crisp or chili oil optional

Instructions

  • First, begin by blending together all of the ingredients for the herb dressing in a small blender, except for the water. Add the ice water as needed to thin out the dressing, then set to the side.
  • Tear the oyster mushroom into bite sized pieces. Put a large pan on medium heat and add a generous glug of olive oil.
  • Then, in batches, cook the oyster mushrooms until they are golden brown and crispy. This means tossing them in the oil to coat, and then letting them cook for about 3-4 minutes on each side. Add salt to taste, move them to a large bowl and set aside.
  • Lastly, bring a large pot of water to a boil. Salt it liberally before adding in the soba noodles. Let them cook for about 4 minutes, then use tongs or a strainer to remove them from the pot. Keep the pot of water on the heat. Run the noodles under cold water until they are chilled.
  • By this time the water in the pot should be back at a boil, add the eggs and boil for 6 minutes. Immediately remove them from the pot and submerge them in a bath of ice water.
  • To plate, portion out the soba and mushrooms evenly onto two plates. Cut the eggs in half and add them to the plates. Either drizzle with the herb oil, or have it in a small bowl to the side for dipping. Top with optional chili oil and enjoy!

Posted In: Dairy Free, Pasta, Recipes, Special Diets, Vegetables, Vegetarian, Vegetarian Proteins

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Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
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