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
- 3Â garlic cloves
- 1Â 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
InstructionsÂ
- 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!
Comments
I cannot believe no one has commented on this one. This is my second time making the recipe, and I have a few notes about changes that I made and what I would or would not recommend. The first time we made the recipe we followed it exactly (with all the listed ingredients) and it was stellar, but we also wished we had more mushrooms! If you are a big fan of mushrooms, up the mushroom amount a bit. The chili crisp is DEFINITELY optional, and I think it has a big impact on what kind of chili crisp you have. We used Lao Gan Ma at the time and found we preferred it without the chili crisp. DO NOT SKIP THE TARRAGON. We had never had tarragon before and it absolutely SINGS in this sauce. The recipe is very accurate that there are only TWO portions though.
The second time I made it was for my lunches. I had to do some substitutions because my grocer was out of several items. I had to sub some white onion for the shallot. I used probably 1/6th of an onion to equal the amount of one shallot. DO NOT DO THIS. It really needs to be shallots, an onion (white/yellow, or god forbid red) is too sharp for this sauce and leaves it more onion-forward than herb-forward. My grocer also had no oyster mushrooms, so I used maitake (and added some extra baby bella). This was fine! The baby bella were very different texturally and didn’t get as crisp, but I really wanted some extra mushrooms. The maitake was a great sub though! I did not add the extra ice water this time, and I regret it. The sauce didn’t cover my noodles as evenly. (Also, if you want that neon green sauce, don’t ask me. I have to use a food processor and I can NEVER get my sauce to look that cohesive!)
Ultimately, I think this is a great lunch meal (especially if you work from home) and a very reasonable 1-night meal for two.
This is such a thoughtful and useful review – I’m so glad you love this recipe and thank you so much for taking the time to share your notes. I love your confirmation on tarragon (it really is essential), and your mushroom and substitution insights are super helpful!
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