Creating wholesome, comforting dishes fills me with absolute joy and one of the many reasons why I’m happiest in the colder seasons. However, spring is most definitely on its way and I must admit, I’m a little excited about waking up with actual sunlight for a change. I’m also excited about daffodils popping up everywhere I look, because lets be honest, you can’t be sad when you’re surrounded by daffodils.
Anyway. I’m starting to think about lighter, more spring appropriate dishes as the weather starts to warm up slightly. Then again, it did just snow here in London last week, so I don’t want to speak too soon. This enoki mushroom and bok choy noodle salad is up there with my favourite meals at the moment, and is so easy to pull together for a light lunch or quick supper.
I highly recommend making the most of the beautiful seasonal produce available at the moment, from the bok choy to the purple sprouted broccoli, both tossed into this salad. But as always, feel free to mix things up a bit if you wish. Enoki mushrooms are amazing, not only because of their meaty, almost smoked taste, but because they are packed full of nutritional benefits. It’s your skin superhero, helping maintain healthy skin quality, immunity boosting as well as aiding with joint pain – ideal if you love a bit of high intensity exercise.
Ingredients: serves two
150g (roughly 1 ½ cups when cooked) buckwheat soba noodles
1 garlic clove, minced
½ - 1 cup of purple sprouting broccoli
1 cup of enoki mushrooms
6 baby bok choy
2 tbsp of peanut butter (I prefer crunchy for this recipe)
1 tbsp of coconut aminos
1 thumb-sized piece of fresh ginger
Chilli flakes and black sesame seeds to sprinkle
1 Boil your buckwheat soba noodles for 5 minutes, before immediately draining and placing in a bowl of cold water to sit.
2 Add a little avocado oil* (or coconut oil) into a pan on a medium heat, shortly followed by the garlic and broccoli. Allow to cook for a couple of minutes before adding in the enoki mushrooms and chopped bok choy. Cook for 5 minutes overall, mixing to ensure an even cook.
3 In a small bowl, mix together the peanut butter and coconut aminos. Add a splash of water if the mix is too thick.
4 In a large bowl, toss together the soba noodles, enoki mushrooms and greens, adding in the peanut sauce ensuring everything is evenly coated. Finely grate in the fresh ginger, season with a touch of salt and pepper, add the chilli flakes and sesame seeds before plating up.
I use avocado oil in all my savoury dishes when cooking as it has a high smoke point – meaning more of the nutrients are maintained.
Buy yourself a set of measuring cups – All my recipes are created this way as it makes life a lot easier. So when I say 1 tbsp, I mean an actual tablespoon measured out, not just a regular spoonful.
For salads and a lot of savoury dishes, it’s hard to tell exactly how much of specific produce everyone will prefer – so play around and have fun.
Enoki Info - Healing Mushrooms: A Practical and Culinary Guide to Using Mushrooms for Whole Body Health – Tero Isokauppila