Sesame Noodle Salad with Seared Mushroom "Scallops"

April 29, 2015

Author Notes: Perfect for warm days, this chilled noodle salad is slightly spicy and pairs perfectly with the warm seared mushrooms. I made this dish one night just cleaning out my fridge with what I had on hand! I used king oyster mushrooms for the "scallops," but this recipe would also be great with leftover grilled chicken or pork! Jenny Goycochea

Food52 Review: WHO: Jenny Goycochea's bright recipes are a reflection of where she lives, in sunny San Diego.
WHAT: A springtime soba salad (slurping optional).
HOW: Toss cooked soba noodles with celery, bell pepper, carrots, cabbage, and jalapeño slices. Top with pan-seared mushroom caps, cilantro leaves, and a sesame dressing that has notes of rice vinegar, ginger, and lime.
WHY WE LOVE IT: The beauty in this salad is its adaptability. Use the noodles and dressing as a foundation, then feel free to sub in the leftover broccoli in your crisper for celery, or top the noodles with some sort of meat or vegetable you don't have mushrooms on hand.
The Editors

Serves: 4
Prep time: 15 min
Cook time: 20 min


For the sesame dressing:

  • 3 tablespoons toasted sesame oil
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons soy sauce or tamari
  • 2 teaspoons honey
  • 1 teaspoon freshly grated ginger root
  • 2 teaspoons Sriracha
  • 2 tablespoons lime juice
  • 1/4 teaspoon dried red chile flakes

For the noodle salad:

  • 6 ounces soba noodles
  • 1/2 cup sliced celery
  • 1/2 red bell pepper, julienned
  • 1/2 cup shredded carrots
  • 1 cup thinly sliced purple cabbage
  • 1 jalapeño, thinly sliced (optional)
  • 2 king oyster mushrooms, tops removed and cut into 1-inch rounds
  • 1 tablespoon olive oil
  • 1 pinch salt and pepper, to taste
  • 1 pinch cilantro leaves, for garnish
  • 1 dash toasted sesame seeds, for garnish
  • 1 lime, for serving
In This Recipe


  1. Whisk together all the ingredients for the dressing. Set aside.
  2. Cook soba noodles according to package instructions. Drain and rinse with cool water. Toss noodles with dressing and add the celery, bell pepper, carrots, cabbage, and jalapeño slices. Taste for salt and pepper and season accordingly.
  3. Heat a nonstick skillet over medium heat. Score the mushrooms on both sides with a knife to make an X (do not go in too deep, just a light cut with your knife will do the trick). Brush the mushroom rounds with the olive oil and season with salt and pepper. Once the pan is hot, add the mushrooms in one layer into the pan (don't overcrowd the pan). Sear on one side until golden brown, about 4 minutes, then flip and do the same on the other side. Remove from pan and place on a paper towel-lined plate.
  4. To serve, portion the noodle salad into bowls. Top with cilantro leaves and sesame seeds and a couple of the mushroom scallops. Serve with lime wedges. Enjoy!

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