Teriyaki vegetables with sesame noodles
Waitrose and Partners

Teriyaki vegetables with sesame noodles

A simple veg noodle dish with delicate mirin rice wine and bold, sweet and savoury teriyaki sauce. 

5 out of 5 stars(1) Rate this recipe
Vegetarian
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

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Ingredients

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

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,624kJ/ 386kcals

Fat

11.6g

Saturated Fat

2.2g

Carbohydrates

55.9g

Sugars

13.4g

Fibre

5.5g

Protein

14.4g

Salt

2.4g

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Overall rating (5/5)

5 out of 5 stars1 rating