Shiitake Mushroom, Tempeh & Walnut Soba Noodle Salad With Lime & Coriander Dressing

Shiitake Mushroom, Tempeh & Walnut Soba Noodle Salad with Lime & Coriander Dressing

by Meg Thompson February 7, 2020

Shiitake Mushroom, Tempeh & Walnut Soba Noodle Salad with Lime & Coriander Dressing

By: Meg Thompson

This superfood salad combines shiitake mushrooms, tempeh and walnuts for a serious nutritional punch.

Servings

Prep time

Cook time

Recipe

Ingredients

100g soba noodles
100g tempeh
100g fresh shiitake mushrooms
Handful coriander leaves, roughly chopped
Handful basil leaves, roughly chopped
Juice 1 lime
¼ tsp ground cardamom
1 tbsp olive oil
Sea salt, to taste
½ cup walnuts

Method

Cook noodles according to packet instructions and set aside.
Slice tempeh into thin slices and fry in a little olive oil over medium–high heat until golden, turning to cook the other side.
Remove and set aside.
Thinly slice mushrooms and sauté with a little olive oil until coloured on both sides.
Place noodles, coriander and basil in bowl.
Combine lime juice, cardamom, oil and pinch of salt in cup, mixing to combine.
Pour over noodles and toss to combine.
Stir through tempeh and top with walnuts.

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#Tags: Shitake mushrooms, superfood salad, superfoods, tempeh

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.