Community cookbook

IN ASSOCIATION WITH

JaPaNESE MUSHROOM SOBa STIR-FRY

Serves 4

Ready in 30 minutes

Seeds

■ 1 drizzle of oil

■ 20g sunflower and/or pumpkin seeds ■ 10g black sesame seeds

■ 1 Tbsp soy sauce

Mushroom Stir-Fry

■ 350g Swiss brown mushrooms, thinly sliced

■ 2 garlic clove, thinly sliced

■ 2 broccoli, cut into small florets

■ 2 baby bok choy, thinly sliced

■ 1 drizzle of oil

■ 100g Asian sesame dressing

Soba noodles

■ 270g soba noodles

■ 2 cup frozen edamame beans ■ 1 tsp sesame oil

To Serve

■ 100g Asian sesame dressing

Before you start

Bring to boil a pot of salted water (lid on).

Toast seeds

Heat oil in frypan on medium heat. Add seeds and toast for 2-3 minutes, stirring often, until golden. Remove from heat, add soy sauce and stir quickly to coat. Remove from pan, set aside to cool. Wash and reserve pan.

Prep stir-fry

Thinly slice mushrooms and garlic. Cut broccoli into small florets and thinly slice bok choy. Set aside separately.

Cook noodles

Cook noodles and edamame in pot of boiling water on high heat for about 3 minutes, until tender. Drain and rinse with lukewarm water. Return to pot with sesame oil to prevent sticking. set aside.

Meanwhile, cook veges

Heat oil in reserved frypan on mediumhigh heat. Cook mushrooms with a pinch of salt for 4-5 minutes, tossing occasionally, until golden and tender. Add mushrooms to pot with noodles and set aside. Return pan to high heat. Stir-fry broccoli and garlic with a pinch of salt for about 4 minutes, until tender and charred. Add bok choy and cook a further 2-3 minutes, until wilted. Remove from heat.

Finish stir-fry

Add noodles, edamame, mushrooms and first measure of sesame dressing to pan and toss together. Season to taste with soy sauce.

Serve

Top stir-fry with remaining sesame dressing and seeds.