Cook the soba noodles al dente according to the packet instructions. Drain and briefly refresh in cold water so they stay loose.
Cut off the root ends of the enoki mushrooms and pull them apart into small bundles. Shell the edamame if they are still in their pods.
Toast the sesame seeds in a small dry frying pan until fragrant. Set aside.
Heat the sesame oil in a large frying pan and briefly soften the garlic. Fry the enoki mushrooms over a high heat until lightly browned.
Add the soy sauce and lime juice to the mushrooms and take the pan straight off the heat. Fold in the edamame or keep them ready for serving.
Divide the soba noodles between bowls and top with the enoki mushrooms and edamame. Finish with the toasted sesame seeds and serve straight away.
Good to know
This bowl is simple, quick and surprisingly elegant. I especially like it when I want something warm and fresh at the same time.
Swaps
Enoki mushrooms → shiitake (also provide B vitamins and minerals); edamame → chickpeas (more fibre and plant protein); sesame oil → olive oil (more monounsaturated fatty acids); soy sauce → tamari (gluten-free with a similar umami profile)
Allergens
Contains soya, sesame and gluten (soy sauce, and the soba unless it's pure buckwheat); for children only in a small portion that's easy to chew, and during pregnancy enoki mushrooms should be eaten well cooked through. Contains: gluten.
