Creamy Miso Noodles with Mushroom Skewers

First make the mushroom marinade. In a blender, add 80ml soy sauce, 30ml maple syrup, 2 garlic cloves, 1 small chilli, 10g ginger (peeled), and blend until smooth. If you’re using wooden skewers, soak them in water.

Cut the mushrooms into bite sized chunks. Put the mushrooms and the marinade into a shallow bowl and mix well. Set aside. *See notes for king oyster mushrooms.

Next, make the miso tahini sauce. In a blender, add 100g tahini, 30g sesame oil, 60g white miso, the juice of one lime, 30ml maple syrup, 100ml oat milk and blend until smooth. Set aside.

Cook the soba noodles according to the packet instructions, stirring a few times to prevent sticking. Drain and run them under cold water, then place in a bowl with a good drizzle of sesame oil to prevent them sticking.

Skewer the mushrooms onto the sticks, finishing with a piece of chilli and spring onion if you like. Griddle the skewers over high heat on a griddle pan, turning frequently, until charred and cooked through.

Slice and wash the pak choi. Heat a saucepan with a drizzle of neutral oil and stir fry the pak choi until just wilted. Add the miso sauce and noodles to the pan and heat through. If the sauce is very thick, add a little water or some more oat milk.

To serve, spoon the noodles into a plate and lay the mushroom skewers on top, with a sprinkle of sesame seeds and a good squeeze of lime.