Talking about mid-week favorites that only take 30 minutes or less to prepare and make a wholesome meal. This vegan teriyaki mushroom noodle recipe one of those dishes and an absolute favourite when there is just no time or energy to spend in the kitchen.
All the chopping takes about 5 minutes, making the teriyaki sauce takes about 2 minutes and all that there is left to do is to fry all the veggies and cook the noodles. Total time required is 30 minutes or less.
I almost never use shop bought teriyaki sauce mostly because it’s so easy to make yourself and also, because of the added sugar.. My versions of a teriyaki sauce vary from the very simple, which is just tamari sauce and garlic granules combined, to the more advanced with more ingredients such as mirin (rice wine) and sesame oil. This version is somewhere in between and requires no ‘exotic’ ingredients. Just combine tamari sauce with garlic and ginger (you can use fresh and grind them yourself or if you are lazy like me then just use powders) and add lime and a sweetener of choice (e.g. agave or maple syrup).
This dish is not only quick and easy to prepare but it also makes a delicious, wholesome meal. And with the soft spiciness it’s going to work so well when the weather gets colder too.
- • 500g Chestnut mushrooms
- • 1 Broccoli
- • 1-2 Shallot
- • 1 tbsp Olive oil
- • 2 tbsp Tamari soy sauce
- • 1 tsp Ground ginger
- • 1-2 tsp Garlic granules
- • 1 Lime
- • 1 tbsp Agave syrup
- • 200g Soba noodles
- • 1-2 tsp Sesame seeds
- • 1 stalk of Spring onion
- Rinse and chop the mushrooms, broccoli head and shallot
- Prepare the teriyaki sauce by whisking together the soy sauce, garlic granules, ground ginger and lime juice.
- Put a pan over medium heat and add mushrooms onto the pan (no oil). Sauté until the mushrooms release their liquid. Sauté for a couple more minutes so that the liquid evaporates and then put the mushrooms aside
- Using the same pan, add 1 tbsp olive oil and the broccoli. Sauté for 5-10 minutes until the broccoli softens a bit
- Then add the shallots and sauté until they turn translucent
- Add the mushrooms back to the pan and pour the teriyaki sauce over all the veggies. Toss well to combine and sauté for additional couple of minutes so that the teriyaki sauce thickens
- Prepare the soba noodles as instructed on pack (this only takes a couple of minutes, be sure not to overcook the soba noodles so that they don’t turn mushy)
- Mix the soba noodles with the teriyaki veggie stir fry
- Top the dish with sesame seeds and spring onion