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Teriyaki Mushrooms 1 | Somi Igbene PhD ANutr

Teriyaki Mushrooms with Wholewheat Noodles (Vegan)

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  • Author: Somi Igbene PhD ANutr
  • Prep Time: 2mins
  • Cook Time: 20mins
  • Total Time: 22 minutes
  • Yield: Serves 1
  • Category: Lunch/Dinner
  • Cuisine: Chinese-inspired

Description

Speedy teriyaki mushrooms with wholewheat noodles and steamed broccoli.


Ingredients

Scale
  • 50g Blue Dragon Wholewheat Noodles
  • 200g chestnut mushrooms, quartered
  • 100g raw broccoli, steamed
  • 1 spring onion (scallion), chopped
  • 5g ginger, chopped
  • 1 1/2 tablespoon Teriyaki sauce

Instructions

  1. Cook the noodles according to the instructions on the packaging.
  2. Meanwhile, heat a non-stick frying pan with half a teaspoon of olive oil or a few sprays of frylight oil. Fry ginger, spring onions and mushrooms for five minutes until mushrooms are browned. Add teriyaki sauce with two tablespoons of water. Cook for two minutes then season with soy sauce if needed. Take the pan off the heat.
  3. Serve mushroom sauce over cooked noodles with a side of steamed broccoli. Garnish mushrooms with black sesame seeds and extra fresh spring onions if you wish.
  4. Enjoy!

Notes

Use rice noodles instead of wholewheat noodles to make this recipe gluten-free.


Nutrition

  • Serving Size: Per serving
  • Calories: 306
  • Sugar: 14.2
  • Sodium: 578mg
  • Fat: 1.9g
  • Saturated Fat: 0.46g
  • Unsaturated Fat: 0.09g
  • Trans Fat: 0g
  • Carbohydrates: 57g
  • Fiber: 8g
  • Protein: 15.3g
  • Cholesterol: 0mg