Recipe: Easy Mushroom Teriyaki with noodles

Find more recipes at fussfreeflavours.com

5 from 7 votes

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:

Author: Helen Best-Shaw

Prep Time15

Cook Time15

Total Time30

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.