Jamie Oliver Air Fryer Gnarly Mushroom & Noodle Salad

This bold and earthy Jamie Oliver Air Fryer Gnarly Mushroom & Noodle Salad is made with hearty mushrooms, chewy udon noodles, and a zesty, umami-packed dressing. The fresh cucumber, mint, spring onions, and toasted sesame seeds add crunch and brightness, while the chilli and ginger give it a gentle heat. Ready in under 30 minutes and serving 2, this warm salad makes a satisfying, flavor-forward lunch or dinner. It pairs beautifully with iced green tea or a crisp lager.

Jamie Oliver Air Fryer Gnarly Mushroom & Noodle Salad Ingredients

• 400g mixed mushrooms (e.g. shiitake, oyster)
• 300g straight-to-wok thick udon noodles
• 4 spring onions
• 1 cucumber
• ½ a bunch of mint (15g)
• 1 clove garlic
• 4cm piece of ginger
• 1 lime
• 1 fresh red chilli
• 2 tbsp low-salt soy sauce
• 1 tbsp fish sauce
• 2 tbsp olive oil
• 1 tbsp toasted sesame seeds
• Olive oil spray (for noodles)

How To Make Jamie Oliver Air Fryer Gnarly Mushroom & Noodle Salad

1. Roast the mushrooms: Tear large mushrooms and place all in the air fryer drawer. Cook for 10 minutes at 180ºC.
2. Add noodles: Separate noodles, spritz with olive oil, scatter over mushrooms and cook another 5 minutes.
3. Make the dressing: Grate garlic and ginger into a large bowl. Add lime zest and juice, finely chopped chilli, olive oil, soy sauce, and fish sauce. Mix well and season.
4. Prep the veg: Finely slice spring onions, chop cucumber, and pick mint leaves.
5. Toss everything together: Add mushrooms, noodles, and prepared veg to the dressing. Mix thoroughly.
6. Finish and serve: Plate the salad and sprinkle with toasted sesame seeds.

Recipe Tips

• Tear mushrooms, don’t slice: Tearing gives them a better texture and surface for browning.
• Warm noodles thoroughly: Cooking them over the mushrooms helps them soak in flavor.
• Go vegan: Simply omit the fish sauce or use a plant-based alternative.
• Chop veggies last minute: Keeps them fresh and crisp.
• Double for more: Easily scaled up for more servings—just cook mushrooms in batches.

What Goes Well With Mushroom & Noodle Salad

This salad works well as a standalone meal or can be paired with miso soup, edamame, or steamed dumplings. For a larger spread, serve with gyoza or crispy tofu bites. A chilled cucumber salad also makes a refreshing side.

How To Store Mushroom & Noodle Salad

Refrigerate: Store in an airtight container for up to 2 days. Best enjoyed at room temperature or slightly warmed.
Freeze: Not recommended—mushrooms and noodles lose texture when thawed.

Mushroom & Noodle Salad Nutrition Facts

• Calories: 448 kcal
• Total Fat: 19.9g
• Saturated Fat: 2.9g
• Carbohydrates: 48.6g
• Sugar: 6g
• Protein: 17.8g
• Sodium: 1.8g
• Fibre: 6.9g

FAQs

Jamie Oliver Air Fryer Gnarly Mushroom & Noodle Salad

Course: DinnerCuisine: Asian-InspiredDifficulty: Easy

Servings

2

servings

Prep time

12

minutes

Cooking time

15

minutes

Calories

448

kcal

A warm, hearty salad of roasted mushrooms, chewy noodles, and a zingy, herb-filled dressing with fresh veg and toasted sesame.

Ingredients

• 400g mixed mushrooms

• 300g thick udon noodles

• 4 spring onions

• 1 cucumber

• ½ bunch mint (15g)

• 1 clove garlic

• 4cm piece ginger

• 1 lime

• 1 fresh red chilli

• 2 tbsp soy sauce

• 1 tbsp fish sauce (omit for vegan)

• 2 tbsp olive oil

• 1 tbsp toasted sesame seeds

• Olive oil spray

Directions

• Cook mushrooms in air fryer at 180ºC for 10 mins.
• Add noodles on top, cook 5 more mins.
• Make dressing with garlic, ginger, lime, chilli, soy, fish sauce, and oil.
• Slice spring onions, chop cucumber, pick mint leaves.
• Toss mushrooms, noodles, and veg in dressing.
• Serve sprinkled with sesame seeds.

Notes

• Tear mushrooms for best texture.
• Use vegan fish sauce or more soy if needed.
• Best enjoyed fresh but stores well for 1–2 days.
• Adjust chilli and lime to taste.