Serves: 4

Style: Western

Difficulty: Easy


1 packet Hakubaku Organic Soba noodles
1 – 2 garlic cloves
3 portabella mushrooms, sliced thin to medium
olive oil
5 – 6 roasted red peppers (I use them from a jar)
sesame oil
4 tbsp tahini
2 tbsp lemon juice
2 tbsp yello miso
2 tbsp chopped chives
water to taste


Portabella mushroom and roasted pepper Soba noodles with miso-tahini dressing


Cook noodles and set aside (remember to rinse after cooking!) – add drizzle of sesame oil to noodles.

Add garlic and sliced mushrooms into a pan with olive oil and cook for 8-10 minutes on medium/low heat. When mushrooms are cooked, add roasted bell peppers and cook for another 1-2 minutes on low heat. Salt and pepper to taste.

To make the dressing, combine the tahini, miso, lemon juice, water and chives into a jar, and shake until consistency is even.

Add dressing to the vegetables and soba noodles just prior to enjoying!



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