Soba Noodle Salad With Charred Portobello Mushrooms

Cook the soba noodles according to the packet instructions. Drain and rinse with cold water (to stop them overcooking).

Finely slice the portobello mushrooms and add to a frying pan with a splash of olive oil. Add a tablespoon of soy sauce, and cook the mushrooms until they begin to char. Remove from the heat.

Grate the carrots and red cabbage, and finely slice a red pepper. Mix with the noodles.

Sauce time. Whisk together 2 tbsp of soy sauce, the juice of a lime and a tbsp of sriracha. Add 3 tbsp of sesame oil while whisking.

Combine the dressing and the noodles, top with mushrooms and sprinkle over the nori seaweed (broken into little pieces) and a handful of chopped coriander.