This colourful dish uses two types of mushrooms for both texture and flavour. Noodles are huge fun to slurp and you can enjoy the challenge of eating this with chopsticks and see who can slurp their noodles the loudest. Adjust the spicing and switch the vegetables according to your family’s taste and preferences.
We love portobello mushrooms due to their meaty texture so the most dedicated carnivores will not feel they are missing out.
Once you start to cook this comes together very fast, so cut and chop all the vegetables beforehand.
- 1 tsp cooking oil
- 1 red pepper deseeded and sliced
- 75 g baby corn quartered lengthwise
- 60 g mangetout sliced lengthwise
- 2 large portobello mushrooms – sliced
- 150 g chestnut mushrooms – sliced
- 4 nests of dried noodles – cooked as per the packet instructions
- 4 tbs honey or malt or rice syrup
- 4 tbs Tamari or soy sauce – use reduced salt if desired
- 1 tbs white wine or cider vinegar – if you have rice vinegar so much the better
- 1/2 Lemon juiced
- 2 cloves garlic – minced
- 1/2 cm root ginger grated
- 2 red chilli optional, deseeded and finely chopped
Heat a large pan of water and start cooking the noodles as per the packet instructions.
Heat the oil in a large wok or frying pan, add the vegetables and stir fry for a few minutes until they are done.
Whilst the vegetables are cooking make the teriyaki sauce by pouring all the ingredients into a small bowl and whisking together.
Pour the sauce into the pan over the vegetables and let it simmer until it is thick and glossy.
Pour over the noodles and serve immediately.
Use a malt or rice syrup to make the recipe vegan.
Keep leftover ginger root in a tub in the freezer and grate from frozen.