Mushrooms are fantastic little sponges of flavour. For this recipe they are roasted in a home made teriyaki sauce and tossed through stir-fried broccolini, kale and soba noodles.

20 Minutes. Vegetarian. Quick, healthy and delicious.

Serves 2.

300g button mushrooms
1 bunch broccolini
2cm piece of ginger
1 long red chilli
2 x portions soba noodles
2 large kale stalks
2.5 tablespoons tamari
1 tablespoon apple cider vinegar
1 tablespoon maple syrup

Preheat oven & roast mushrooms
Preheat oven to 200°c on fan bake. Cut mushrooms in half. Whisk the tamari, apple cider vinegar and maple syrup. Combine half the sauce mix with the mushrooms, a drizzle of olive oil, half the grated ginger, salt and pepper. Place in oven on middle rack and cook for 10 minutes. Shake pan half way through to loosen the mushrooms from the bottom of the tray.

Cook noodles & veg
Bring a pot of salted water to boil. Cook noodles for 3 minutes (or as per pack instructions). Drain and set aside. Cut broccolini into 4cm lengths. Remove kale stems and discard. Finely slice the kale leaves. Finely slice the chilli. Grate the remaining ginger. Bring a wok or large frying pan to high heat with a drizzle of olive oil. Add broccolini and kale and stir-fry for 2 – 3 minutes. Add the cooked noodles, ginger, chilli (to your taste), roasted mushrooms and remaining dressing. Stir-fry for 1 minute.

To serve
Plate in large deep bowls and serve hot!

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October 19, 2016 by Timothy Ryder
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