There is nothing I love more in a recipe than TEXTURE. CONTRAST. And these crispy oyster mushrooms on cold soba noodles do it. This recipe is the perfect contrast of flavors, textures, and color. It’s one of my favorite recipes to look at, and equally one of my favorite recipes to eat. The herby dressing pulls everything together with a surprising brightness, and the rich, almost nutty, yellow oyster mushrooms truly shine next to chilled, refreshing soba noodles.
Outside of whipping up a quick blender dressing, this recipe is just about pan-frying the mushrooms (I know, I love a ‘shroom right now), boiling the noodles and then adding in the eggs. It can be thrown together as a quick weeknight meal, or you can dress it up for a more fun and interactive date night. If it were me, I’d put the herby dressing to the side and dip the soba noodles like there is no tomorrow, but if you’re into ~plating~ you can copy what we did here! The world is you oyster (mushroom) 😉
Table of contents
Ingredients for these oyster mushrooms on cold soba noodles
For the herb dressing
- 2 tbsp lemon juice
- 1 tbsp white wine vinegar
- 1 tbsp honey
- 1/2 tbsp dijon mustard
- 3 garlic cloves
- 1 shallot
- 1/3 cup basil
- 1/3 cup tarragon
- 1/3 cup parsley
- 1/2 tsp kosher salt
- 1/2 cup extra virgin olive oil
- 1/2 cup ice water, plus more as needed
For the recipe
- 1 head yellow oyster mushroom
- olive oil and salt to taste
- 6 ounces soba noodles
- 2-4 large eggs
- 1 tbsp chili crisp or chili oil, optional
How to make this soba noodle salad recipe
- First, begin by blending together all of the ingredients for the herb dressing in a small blender, except for the water. Add the ice water as needed to thin out the dressing, then set to the side.
- Tear the oyster mushroom into bite sized pieces. Put a large pan on medium heat and add a generous glug of olive oil.
- Then, in batches, cook the oyster mushrooms until they are golden brown and crispy. This means tossing them in the oil to coat, and then letting them cook for about 3-4 minutes on each side. Add salt to taste, move them to a large bowl and set aside.
- Lastly, bring a large pot of water to a boil. Salt it liberally before adding in the soba noodles. Let them cook for about 4 minutes, then use tongs or a strainer to remove them from the pot. Keep the pot of water on the heat. Run the noodles under cold water until they are chilled.
- By this time the water in the pot should be back at a boil, add the eggs and boil for 6 minutes. Immediately remove them from the pot and submerge them in a bath of ice water.
- To plate, portion out the soba and mushrooms evenly onto two plates. Cut the eggs in half and add them to the plates. Either drizzle with the herb oil, or have it in a small bowl to the side for dipping. Top with optional chili oil and enjoy!
Looking for other easy dinners?
I’m in a dinner PHASE right now – here are a few that have hit the blog that I am loving lately:
Scallops & Sweet Potato Mash with Sun-dried Tomato Relish
Creamy Tahini Chickpeas with Bitter Greens
Coconut Braised Cabbage
And that’s it for this oyster mushrooms on cold soba noodles post!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Ingredients
For the herb dressing:
- 2 tbsp lemon juice
- 1 tbsp white wine vinegar
- 1 tbsp honey
- 1/2 tbsp dijon mustard
- 3 garlic cloves
- 1 shallot
- 1/3 cup basil
- 1/3 cup tarragon
- 1/3 cup parsley
- 1/2 tsp kosher salt
- 1/2 cup extra virgin olive oil
- 1/2 cup ice water, plus more as needed
For the recipe
- 1 head yellow oyster mushroom
- olive oil and salt to taste
- 6 ounces soba noodles
- 2-4 large eggs
- 1 tbsp chili crisp or chili oil , optional
Instructions
- First, begin by blending together all of the ingredients for the herb dressing in a small blender, except for the water. Add the ice water as needed to thin out the dressing, then set to the side.
- Tear the oyster mushroom into bite sized pieces. Put a large pan on medium heat and add a generous glug of olive oil.
- Then, in batches, cook the oyster mushrooms until they are golden brown and crispy. This means tossing them in the oil to coat, and then letting them cook for about 3-4 minutes on each side. Add salt to taste, move them to a large bowl and set aside.
- Lastly, bring a large pot of water to a boil. Salt it liberally before adding in the soba noodles. Let them cook for about 4 minutes, then use tongs or a strainer to remove them from the pot. Keep the pot of water on the heat. Run the noodles under cold water until they are chilled.
- By this time the water in the pot should be back at a boil, add the eggs and boil for 6 minutes. Immediately remove them from the pot and submerge them in a bath of ice water.
- To plate, portion out the soba and mushrooms evenly onto two plates. Cut the eggs in half and add them to the plates. Either drizzle with the herb oil, or have it in a small bowl to the side for dipping. Top with optional chili oil and enjoy!
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