Soba Noodle Salad Tossed With Sesame Spicy Fried Mushrooms

Finely slice the cucumber and pop into a small bowl with the lime juice and a pinch of sea salt then scrunch the cucumber so it’s coated. Set aside.

In a medium bowl, mix all the dressing ingredients together.

Heat up a large frying pan or wok, melt the coconut oil and roughly slice the mushrooms.  Add the mushrooms and let fry on a medium high heat for about 5 minutes, stirring every now and then until the mushrooms release their liquid and they start going golden at the edges. Add the chilli, sesame seeds and maple syrup, stir and let fry with the mushrooms for a final minute.

Bring a medium saucepan of water to the boil and cook the noodles according to packet instructions - typically around 4-5 minutes, drain and immediately rinse with cold water, shake off any excess water, a little water is fine then tip into a medium bowl (in which you have mixed all the dressing ingredients together).  You want to mix the noodles with the dressing straight away so that it stops the noodles sticking. 

This salad is great warm or cold from the fridge – just toss everything together with spring onions and coriander and top with the avocado and quickly pickled cucumbers plus the leftover lime sliced into wedges.