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Soy and Spicy Mushroom Soba Noodles

Updated: Aug 18, 2020

Soba noodles are made from buckwheat. Although the name gives the impression buckwheat comes from wheat, it is actually a seed. Soba noodles are thin noodles unlike the thicker udon noodles traditionally made from white rice. Soba noodles can be gluten free and made just with buckwheat. They are also made in a combination of white wheat flour and buckwheat, so read the label if you are seeking gluten-free options.

Servings: 3


700g Mushrooms, I used brown mushrooms

3 Cups, Soba Noodles

3 Tablespoons of either Soy Sauce or Tamari

2 Tablespoons, Byron Bay Tea Company Spice Dream

Macadamia Nut Oil

1/2 Cup Flat Leaf Parsley


Prepare the mushrooms by removing any dirt from the exterior. Slice the mushrooms finely. In a bowl, toss the Byron Bay Tea Company Spice Dream through the mushrooms. Stir well to combine and ensure the spice dream coats all the mushrooms. Set aside.

Wash the parsley in clean water. Dry well. Bunch the parsley together then finely slice into small pieces.

In a large pot over medium heat, add 500mL water. Bring the water up to the boil. Then add the soba noodles.

Cook the noodles for a few minutes, until they are still al dente (with bite, as opposed to fully cooked and mushy). When the noodles are al dente, remove from heat, drain the liquid and set aside.

Whilst the noodles are cooking. In a fry-pan over medium heat, add a drizzle of Macadamia nut oil. Add the mushrooms. Stir well to coat the spicy mushrooms in the oil. Stir frequently so they do not stick to the fry pan and also to ensure they cook evenly. Allow the mushrooms to cook until they have reduced, browned and softened. This will take 5 minutes.

Once the mushrooms are cooked. Remove from the heat, pour the Soy sauce/ Tamari over the mushrooms. Stir well to combine. Pour the cooked soba noodles into the mushrooms. Stir well.

Toss the finely sliced parsley through the mushrooms and soba noodles.

Serve immediately with a small drizzle of extra Macadamia nut oil, Tamari and top with parsley.

This is a complete meal in itself but also marries well with braised tofu, salmon, or crumbed goats cheese.


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