Teriyaki Vegetable Noodles
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Prep: 10 mins
Cook: 10 mins
Lovely thick udon noodles curl up with a rich mix of stir fried broccoli and portobello mushroom, tossed with a tangy teriyaki sauce, fresh ginger and a toasty dash of sesame oil.
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441 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • A head of broccoli
  • 200g portobello mushrooms
  • A thumb of ginger
  • 1/2 x 200g udon noodles
  • 50g teriyaki sauce
  • 1 tbsp sesame oil
From your kitchen
  • 1 tbsp sunflower, coconut or olive oil
  • Sea salt
  • 150ml boiling water
You'll need
  • Large pan with a lid
  • Deep frying pan or wok
  • Measuring jug
Step by step this way
  • 1.

    Fill you kettle and boil it. Peel and finely slice the onion. Chop the broccoli into small florets and the stalk into bite-size pieces, discarding the dry end. Tear the portobello mushrooms into large chunks. Peel the ginger and finely chop it.

  • 2.

    Fill a large pan with boiling water from the kettle. Bring back to the boil, then add half the pack of udon noodles. Simmer for 8-10 mins till the noodles are cooked but still have a little bit of chew to them.

  • 3.

    While the noodles simmer, put a wok or deep frying pan on a high heat. Add 1 tbsp oil and the ginger. Sizzle and stir for 30 secs, then add the onion, broccoli and mushrooms to the pan. Season with a pinch of salt. Stir fry for 6 mins, till the veg are just tender but still have a bit of bite.

  • 4.

    Stir the teriyaki sauce into the veg and top up with 150ml hot water. Bubble for 3 mins.

  • 5.

    Drain the noodles and add them to the veg. Toss the veg and sauce with the noodles. Divide between 2 warm bowls, drizzle with ½ tbsp of sesame oil each and serve.

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