Callum Hann’s Mushroom soba noodle salad
Callum Hann Sprout recipe as created for the 2026 Mushroom Event at the Adelaide Central Market
INGREDIENTS: (serves 4)
- 180g Packet Soba noodles
- 1 Cup snow peas
- ⅔ Cup blanched soy beans (edamame)
- 2 Radishes, finely sliced
- 2 Tablespoons olive oil
- 4 King brown mushrooms, quartered (or substitute another type of mushroom)
- 2 Tablespoons salt reduced soy sauce
- 2 Tablespoons mirin
- 1 ½ Tablespoons caster sugar
- 1 Tablespoon finely grated ginger
- 4 Spring onions, finely sliced
- 2 Teaspoons black sesame seeds
Soba noodle dressing:
- 2 Tablespoons mirin
- 1 ½ Tablespoons salt reduced soy sauce
- 2 Teaspoons rice wine vinegar
- ½ Teaspoon sesame oil
- 1 ½ Teaspoons finely grated ginger
METHOD
- Combine all soba noodle dressing ingredients in a medium bowl and stir to combine. Set aside.
- Blanch soba noodles in a saucepan of boiling water according to packet directions. Add snow peas and soy beans for the final minute of cooking. Drain, refresh in a little cold water and drain again. Place into the dressing bowl along with the radish. Toss to combine.
- Heat a large frying pan over high heat with the olive oil. Add the mushrooms and cook for 3-4 minutes, turning occasionally, until golden brown. While the mushrooms cook, combine soy, mirin, sugar and ginger. Pour over mushrooms towards the end of the cooking process and cook, turning, until glazed and sticky. Remove pan from heat.
- Divide soba noodles between serving plates, top with mushrooms, spring onion and sesame seeds to serve.
