Teriyaki vegetables with sesame noodles

Name: Teriyaki vegetables with sesame noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
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; 220 g Waitrose Tenderstem Broccoli Spears, each spear cut in 3; 300 g chestnut mushrooms, sliced; 1 onion, very thinly sliced; 250 g Waitrose Medium Egg Noodles; 2 tsp toasted sesame seeds, to serve

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

5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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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

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