TERIYAKI MUSHROOMS WITH KALE, BROCCOLINI AND SOBA NOODLES

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.

Ingredients
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!

About The Cook’s Grocer

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

October 19, 2016 by Timothy Ryder
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