Spicy Mushroom Noodles with Fresh Coriander Pesto

On the table in 15mins

Serves 2



  • 90g soba (buckwheat) noodles, rice noodles or wheat noodles
  • Juice of 1/2 lime, optional
  • 1/2 jar Sacla' Fresh Coriander Pesto

Choose any of the following toppings:

  • 2 spring onions, thinly sliced
  • 7 sugar snap peas, diagonally sliced
  • 1 fresh chilli pepper, sliced
  • 7 mushrooms, sliced
  • 1 lime, cut into wedges


  1. Cook the noodles as per pack instructions.
  2. Toss the mushrooms in a little oil (or you could add a dollop of Sacla' Fiery Chilli Pesto) and fry over a high heat while the noodles cook.
  3. Drain the noodles, reserving a cup of the water. Add the Sacla' Pesto and optional lime juice to the noodles and toss well to coat. For more of a ramen dish, add in the reserved water. Pop back on the heat for a few minutes to heat through.
  4. Divide the noodles between two bowls and top with any or all of the suggested toppings. Enjoy!

Made with...

Sacla' Fresh Coriander Pesto 190g

Back when the Romans wore togas, coriander seeds were one of the most sought-after ingredients. Today, its leaves are the hero of this zingy Fresh Coriander Pesto.

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