Nutty fusion soba noodle salad

Ching-he Huangs vegetarian salad makes a healthy and tasty light meal
By Ching-He Huang
Nutty fusion soba noodle salad
  • Rating:
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes plus 20 minutes chilling
  • Effort: easy


  • 120 g dried soba noodles
  • 1 tbsp cobnut oil, plus extra for drizzling
  • 1 clove garlic, crushed and finely chopped
  • 5 fresh shiitake mushrooms, sliced
  • 6 sun-dried tomatoes, sliced
  • 5 black olives, pitted, sliced in half
  • 5 green olives, pitted, sliced in half
  • 1-2 handfuls rocket
  • 1 tbsp chopped or finely crushed roasted cobnuts

For the dressing

  • 2 tbsp cobnut oil
  • 2 tbsp mirin
  • 2 tbsp light soy sauce
  • 2 tbsp rice vinegar

Tips and Suggestions

Cobnut oil is made from roasted cobnuts (a cultivated variety of hazelnut), which are then pressed to make oil.

It has an intensely nutty flavour and is similar to hazelnut or walnut oil - so use either of those two instead if you can't find cobnut oil.


1. Bring a large saucepan of water to the boil, add the noodles and cook for 3 minutes. Drain and then rinse in cold running water to stop the noodles from cooking any further. Drain well. Drizzle a little cobnut oil over the noodles to prevent them from sticking together and set aside.

2. Heat a wok over medium heat, add the cobnut oil and fry the garlic and shiitake mushrooms for 2 minutes until fragrant. Remove from the pan, season with a little salt and set aside to cool.

3. In each serving plate, mix together some soba noodles, garlic mushrooms, sliced sun-dried tomatoes, olives and some rocket leaves. Cover and chill in the fridge for 20 minutes.

4. For the rice vinegar dressing: in a bowl, whisk all the ingredients together until thoroughly combined.

5. Grind the roasted cobnuts in a food processor until a powder.

6. To serve, pour the dressing over the chilled noodles, top with the ground roasted cobnuts and mix well before eating.

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