Japanese Noodle and Mushroom Salad

• 500 g soba noodles
• 1 teaspoon sesame seeds
• 1 teaspoon sesame oil
• 300 g mushrooms, assorted varieties
• 3 cm fresh ginger, julienned
• 1 carrot
• 2 tablespoons mirin
• 2 tablespoons soy sauce
• 1 teaspoon wasabi paste
• 130 g water chestnuts, drained thickly sliced

1. Cook noodles according to packet directions.
2. Drain well and set aside.
3. Heat fry-pan and toast sesame seeds.
4. Set aside.
5. Heat oil over medium heat and add mushrooms and ginger cook for 2 minutes.
6. Remove from heat and set aside.
7. Peel carrot and using vegetable peeler cut into long ribbons.
8. Mix wasabi, mirin and soy sauce together well.
9. Place noodles, mushroom mixture, carrot and water chestnuts in a large bowl.
10. Drizzle with dressing and toss to combine.
11. Sprinkle with sesame seeds and serve immediately.

sesame seeds, sesame oil, mushrooms, fresh ginger, carrot, mirin, soy sauce, wasabi paste, water chestnuts

Taken from www.food.com/recipe/japanese-noodle-and-mushroom-salad-145278 (may not work)