Soba Noodles with Sauteed Oyster Mushrooms, Chopped Vegetables and Furikake

A nice heap of freshly cooked soba noodles topped with fresh diced sugar snap peas, carrots, avocado, green onions and cilantro. A dash of fresh lime juice and extra virgin olive oil and a sprinkle of furikake round out this perfectly balanced plate.        the recipe:    1 package soba noodles (or other noodles of your choosing)  1 cup oyster mushrooms  1/2 cup chopped sugar snap peas  1/4 cup finely chopped carrots  1/4 cup chopped green onions  1/2 ripe avocado, cut into 1 inch cubes  1/2 lime (to juice)  1 tablespoon extra virgin olive oil + extra for sauteing mushrooms   1 tablespoon chopped cilantro  1 teaspoon furikake   salt + pepper   Optional: Sriracha to taste      the plan:    Cook noodles per package instructions. Don't forget to salt the boiling water.  Saute mushrooms with your choice of oil until wilted and soft (I used coconut oil and salt). Chop your vegetables. Pile a spiral of noodles in the center of the plate, arrange mushrooms around the noodles, top with chopped vegetables and sprinkle with lime juice, EVOO, and furikake. Serve at room temperature and enjoy!   You can easily make this a heartier meal by subbing other proteins of your choice. 

A nice heap of freshly cooked soba noodles topped with fresh diced sugar snap peas, carrots, avocado, green onions and cilantro. A dash of fresh lime juice and extra virgin olive oil and a sprinkle of furikake round out this perfectly balanced plate. 

 

the recipe: 

1 package soba noodles (or other noodles of your choosing)

1 cup oyster mushrooms

1/2 cup chopped sugar snap peas

1/4 cup finely chopped carrots

1/4 cup chopped green onions

1/2 ripe avocado, cut into 1 inch cubes

1/2 lime (to juice)

1 tablespoon extra virgin olive oil + extra for sauteing mushrooms 

1 tablespoon chopped cilantro

1 teaspoon furikake 

salt + pepper 

Optional: Sriracha to taste

 

the plan: 

Cook noodles per package instructions. Don't forget to salt the boiling water.  Saute mushrooms with your choice of oil until wilted and soft (I used coconut oil and salt). Chop your vegetables. Pile a spiral of noodles in the center of the plate, arrange mushrooms around the noodles, top with chopped vegetables and sprinkle with lime juice, EVOO, and furikake. Serve at room temperature and enjoy! 

You can easily make this a heartier meal by subbing other proteins of your choice.