200g Hakubaku Organic Cha soba noodles
6 tbsp olive oil
150g oyster mushrooms
6 cloves garlic, minced
4 tbsp agave OR 6 tbsp sugar
6 tbsp rice vinegar
6 tbsp soy sauce
2 tbsp sesame oil
2 tsp chilli sauce (or 1 tsp red chilli flakes)
6 green onions, sliced
1 tsp black sesame seeds
3 tbsp fresh coriander
Garlic Sesame Cha soba with Oyster Mushrooms
1. Cook Hakubaku Cha Soba noodles according to the package directions. Drain and rinse with cold water.
2. Meanwhile, place a saucepan over medium-high heat. Saute mushrooms with 2 tablespoons olive oil and season with salt.
3. When the mushrooms are tender and browned, stir in garlic, agave, remaining oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil whilst stirring constantly until mixture is thoroughly combined.
4. Pour sauce over soba noodles, and toss to coat. Garnish with green onions, coriander and sesame seeds. Serve hot or cold!