Roasted Mushroom Noodle Salad

Serves:

2 light portions

Roasted Mushroom Noodle Salad with cherry tomatoes and spinach in a speckled bowl

About The Recipe


Roasted Mushroom Noodle Salad with Miso, Ginger & Citron Dressing — air-fried pearl oyster mushrooms over ProTEGO® noodles, tossed with cherry tomatoes, spinach ribbons and coriander in a bright miso–citron dressing.


Recipe by Chef Leon Lim



Ingredients


Salad

  • 80g ProTEGO® noodles (1 pack), uncooked

  • 150g pearl oyster mushrooms, or mushrooms of your choice

  • 50g cherry tomatoes, sliced

  • 25g spinach, thinly sliced into ribbons

  • Fresh coriander, chopped, to taste


Mushroom seasoning

  • 2–3 tbsp olive oil

  • 1 heaped tsp minced garlic

  • Salt and black pepper, to taste


Dressing

  • 1 heaped tbsp miso paste

  • 2 tbsp ginger citron tea concentrate

  • ½ tbsp soy sauce

  • 1½ tbsp sesame oil

  • 2 tbsp hot water

  • Juice of ½ lemon

Preparation


Step 1

Preheat air fryer to 200°C. Toss mushrooms with olive oil, garlic, salt and pepper.


Step 2

Arrange in a single layer. Air-fry for 8–12 minutes, turning halfway, until tender and golden.


Step 3

Boil noodles for about 5 minutes for a firmer bite, or 6 minutes or longer for a softer texture. Drain well and cool slightly.


Step 4

Mix miso, ginger citron concentrate and hot water until loosened. Whisk in soy sauce, sesame oil and lemon juice.


Step 5

Toss noodles, tomatoes, spinach and coriander with dressing, adding gradually to taste.


Step 6

Divide between two bowls and top with roasted mushrooms. Serve immediately.


Chef’s tip: Dry mushrooms well for better browning. Taste the dressing before tossing; miso and citron concentrate vary between brands.