* ½ cucumber * 2 tbsp rice vinegar * 1 tsp sugar * pinch of salt
**Noodles**
* 2 portions of soba noodles
**Green Sauce**
* handful of fresh spinach leaves * handful of fresh coriander * ½ avocado * ½ tsp sesame oil * 1 clove of garlic * juice of 1/2 lime * 100ml water * Salt and pepper
1. Finely slice the cucumber into rounds and add it to one of the medium bowls with the rice vinegar, sugar and a pinch of salt. Stir it all together and set aside to pickle
**For the noodles**
1. Cook the noodles as per instructions on the packet 1. Whilst the noodles are cooking, prepare the green sauce and mushrooms
**For the green sauce**
1. Place the ingredients for the green sauce into the cup of a high speed blender and blitz until smooth and velvety. You may need to add more liquid so that it is a pourable consistency. Taste and adjust the seasoning
**For the mushrooms**
1. Cut the mushrooms into desired size 1. Trim and slice the spring onions 1. Peel and grate the garlic and ginger and add them to a small bowl with the soy sauce, rice vinegar and maple syrup 1. Heat the vegetable oil in a large frying pan over medium heat. Once hot add the mushrooms. Saute for about 4 minutes, stirring occasionally, until the mushrooms are soft. Stir through the prepared spring onion and cook for another minute 1. Lower the heat to low and add the prepared sauce, cook for 1-2 minutes until the mushrooms have soaked up all of the liquid, then stir through the sesame seeds 1. Keep warm until ready to serve
**Divide between bowls and serve**
1. Divide the noodles into two bowls and top with the mushrooms, cucumber pickle and a drizzle of the green sauce 1. Serve immediately
1 Comment
###Ingredients
**Pickled Cucumber**
* ½ cucumber
* 2 tbsp rice vinegar
* 1 tsp sugar
* pinch of salt
**Noodles**
* 2 portions of soba noodles
**Green Sauce**
* handful of fresh spinach leaves
* handful of fresh coriander
* ½ avocado
* ½ tsp sesame oil
* 1 clove of garlic
* juice of 1/2 lime
* 100ml water
* Salt and pepper
**Mushrooms**
* 250g mushrooms
* 3 spring onions
* 1 clove of garlic
* 2cm piece of fresh ginger
* 3 tbsp soy sauce
* 1 tbsp rice vinegar
* 1 tsp maple syrup
* 2 tbsp vegetable oil
* 1 tbsp sesame seeds
**To Serve**
* fresh coriander
###Instructions
**For the quick-pickled cucumber**
1. Finely slice the cucumber into rounds and add it to one of the medium bowls with the rice vinegar, sugar and a pinch of salt. Stir it all together and set aside to pickle
**For the noodles**
1. Cook the noodles as per instructions on the packet
1. Whilst the noodles are cooking, prepare the green sauce and mushrooms
**For the green sauce**
1. Place the ingredients for the green sauce into the cup of a high speed blender and blitz until smooth and velvety. You may need to add more liquid so that it is a pourable consistency. Taste and adjust the seasoning
**For the mushrooms**
1. Cut the mushrooms into desired size
1. Trim and slice the spring onions
1. Peel and grate the garlic and ginger and add them to a small bowl with the soy sauce, rice vinegar and maple syrup
1. Heat the vegetable oil in a large frying pan over medium heat. Once hot add the mushrooms. Saute for about 4 minutes, stirring occasionally, until the mushrooms are soft. Stir through the prepared spring onion and cook for another minute
1. Lower the heat to low and add the prepared sauce, cook for 1-2 minutes until the mushrooms have soaked up all of the liquid, then stir through the sesame seeds
1. Keep warm until ready to serve
**Divide between bowls and serve**
1. Divide the noodles into two bowls and top with the mushrooms, cucumber pickle and a drizzle of the green sauce
1. Serve immediately
[Source](https://www.bosh.tv/recipes/sesame-soba-bowl)