Teriyaki Mushroom Noodles

Teriyaki Mushroom Noodles

When I'm not eating pasta, it's probably noodles! I eat combinations of this all the time. It's so easy to make these Asian flavours tasty and vegan if you are trying to eat less meat. I had some leftover spinach but you could use kale, cavolo Nero, peas, broccoli edamame...etc!

These mushrooms are amazing as a little flavour boom to add to plain dishes. I usually use enoki for this recipe but I couldn't find them and any mushrooms will do. Also, throw this into rice bowls!

Ingredients:

Vegan & Gluten-Free
Serves 2

250g chestnut mushrooms, thinly sliced and boiled for 2mins, then drained
2 Portobello mushrooms, sliced lengthways (fried for 3-4mins in 1 tbsp sunflower oil)
2 large handfuls of spinach, (fried / boiled for 2 mins)
1 spring onion, thinly sliced
200g cooked soba noodles
1 tbsp sesame seeds
zest and juice of 1 lime
1/2 a medium chilli, thinly sliced
2 tbsp sesame oil

Teriyaki sauce:
9 tbsp soya sauce (tamari)
9 tbsp white wine vinegar
2 level tsp caster sugar
1 tbsp grated ginger
1 small garlic clove, diced

In a small saucepan, add all the ingredients together for the teriyaki sauce.

Bring to a gentle simmer for about 2 minutes or until the sauce has thickened slightly.

Remove from the heat and mix in with the just drained, warm chestnut mushrooms. Mix together.

Plate up the dish how you like. Drizzle over the sesame oil at the end.