This can be served cold as a salad or hot. The original used aubergine, lime, thai basil and mango

Dressing:
120ml cider vinegar
40g caster sugar
Grated zest & juice 1 lemons
2 cloves garlic, crushed
1 tsp harrissa or 1/2 red chilli chopped
1 tsp toasted sesame oil
Noodles:
large knob of butter to fry
4 large portobello mushrooms sliced
250g soba noodles
1/2 very ripe pineapple sliced & cut into chunks
40g coriander leaves,chopped
3 spring onions sliced
Warm the vinegar and the sugar together for upto a minute until the sugar is dissolved. Remove from heat and add the garlic, harissa and sesame oil. allow to cool then add the lemon rind and juice. Set aside the dressing.

Melt the butter in the pan and fry the mushrooms until brown.

Cook the noodles per packet intructions (usually boiling water for 5 minutes). If serving as a cold salad, drain and rinse under the cold tap. Shake off the excess water.

In a bowl combine the noodles with the dressing, pineapple and mushrooms, half the herbs and the onions. This can be set aside for 1-2 hours if serving cold. When ready to serve add the remaining herbs and onions. Mix well before piling onto plates to serve.