Teriyaki vegetables with sesame noodles

  • Vegetarian


3 tbsp dark soy sauce
1 tbsp clear honey
1 tbsp Cooks’ Ingredients Mirin Rice Wine
2 cloves garlic, crushed
3cm piece root ginger, very finely chopped
2 tbsp Waitrose Toasted Sesame Oil
220g pack Waitrose Tenderstem Broccoli Spears, each spear cut in 3
300g chestnut mushrooms, sliced
1 onion, very thinly sliced
250g pack Waitrose Medium Egg Noodles
2 tsp toasted sesame seeds, to serve  


1. For the teriyaki sauce, combine the soy sauce, honey, mirin, garlic and ginger in a small bowl and set aside.

2. Heat the sesame oil in a large deep frying pan or wok over a
high heat. Add the broccoli, mushrooms and onion and fry for
4–6 minutes, stirring until softened and beginning to brown. Add
the teriyaki sauce and cook for a further minute, continuing to stir.

3. Meanwhile, cook the noodles according to pack instructions. Add the noodles to the pan with the teriyaki vegetables and toss together. Sprinkle with sesame seeds and serve in large bowls.  

Cook’s tip
If you have any leftovers, this is delicious served cold as a noodle salad. Great for taking as a packed lunch.

Teriyaki vegetables with sesame noodles
  • Preparation time: 10 minutes
  • Cooking time: 10 minutes
  • Total time: 20 minutes 20 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,624kJ
Fat 11.6g
Saturated Fat 2.2g
Carbohydrate 55.9g
Sugars 13.4g
Protein 14.4g
Salt 2.4g
Fibre 5.5g

Click here for more information about health and nutrition

4 stars

Average user rating Based on 9 ratings

This recipe was first published in Tue Sep 22 09:39:00 BST 2015.