Dairy Free | Egg Free | Nut Free | Vegan | Serves 4-6

Make the most of shiitake mushroom’s health benefits and big flavours by pickling and preserving them. Prepare the pickles
and store them in a jar for another time, or use them straight away in this nutrient-rich noodle salad. This is the perfect recipe
for weekly meal prepping or a nourishing light dinner. Serve alone or alongside a simple, seared protein such as tofu,
seafood, chicken or beef.

Ingredients

Pickled shiitake
1/3 cup apple cider vinegar
1/3 cup water
1/4 cup tamari
1 tablespoon rapadura sugar
200g shiitake mushrooms, sliced

Salad
1 packet (270g) organic soba noodles
2 bunches (approx. 150g) bok choy, finely sliced
1 large cucumber (approx. 200g) thinly sliced
1 cup (150g) peeled edamame
1 cup (100g) snow peas, finely sliced
2 spring onions (50g), finely sliced
2 tablespoons sesame seeds, toasted

Dressing
100ml pickling liquid
1 tablespoon tamari
1 tablespoon apple cider vinegar
1 extra virgin olive oil
1 teaspoon fresh ginger, finely grated
1/2 teaspoon fresh garlic, finely grated
1 teaspoon Manuka honey

Method

1. In a small saucepan, mix apple cider vinegar, water, tamari and rapadura sugar. Bring to a simmer, stirring until sugar has
dissolved. Stir through shiitake mushrooms and remove from heat. Transfer mushrooms and hot liquid to a sterilised jar
and seal. Set aside.
2. Cook soba noodles according to package instructions. Drain and rinse with cold water.
3. In a large bowl, combine soba noodles, 1/2 cup of the strained pickled shiitake mushrooms, bok choy, cucumber,
edamame, snow peas, spring onions and sesame seeds.
4. To make the dressing, mix pickling liquid, tamari, apple cider vinegar, olive oil, ginger, garlic and honey. Season to taste
with salt and pepper.
5. Once ready to serve, pour dressing over salad and mix well. Serve chilled and enjoy!
Tip: To sterilise a jar for preserving, simply wash the jar and lid in hot, soapy water and rinse well. Place jar in a 160-180oC oven
for 10 minutes, lid side up. For the lid and/or rubber seals, boil for 5 minutes and allow to air dry.