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.
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Recipe: Easy Mushroom Teriyaki with noodles
This colourful dish uses two types of mushrooms for both texture and flavour. Noodles are huge fun to slurp and you can have fun eating this with chopsticks. Adjust the spicing and switch the vegetables according to your family’s taste and preferences.
Servings: 4
Ingredients
- 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
For the Sauce
- 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)
Instructions
- 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.
Notes
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.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Recipe: Easy Mushroom Teriyaki with noodles
Amount Per Serving
Calories 146
Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 1039mg45%
Potassium 583mg17%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 18g20%
Protein 6g12%
Vitamin A 1360IU27%
Vitamin C 87.9mg107%
Calcium 40mg4%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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Elizabeth
This sounds so simple to make but so incredibly tasty! Beautiful dish!
Helen
Thank you Elizabeth. I tried to use everyday ingredients for the sauce too, so it is not totally authentic but I think it does work quite well.
Dannii @ Hungry Healthy Happy
I love the meatiness of portobello mushrooms too, which is why we use the as burgers a lot.
Helen
I am so often disappointed by meaty burgers that I rarely order them. Far better to make and cook my own.
kellie@foodtoglowe
A lovely quick recipe with one of my favourite every day ingredients. There really is More to Mushrooms! Slightly quicker than my recent marinated mushroom banh mi ;)
Helen
I love mushooms, they are so versatile.
Kate @ Veggie Desserts
This looks gorgeous. Bookmarking to try soon. I love mushrooms, but wow: homemade teryaki sauce sounds fantastic!
Helen
Thank you Kate. It is a cheat’s sauce not using speciality ingredients.
Sally - My Custard Pie
This is exactly the kind of supper I like to rustle up on a week night. Simple flavours, lots of veg and delicious mushrooms.
Helen
I love this kind of veggie laden supper!
Janet Bennett
this looks so delicious, will cook this for my family
Helen
I am so glad to have inspired you Janet.