- 50g tamari
- 2 tbsp maple syrup
- 1 garlic clove
- A thumb of ginger
- 200g chestnut mushrooms
- 200g Tenderstem® broccoli
- 1 chilli
- 1 tbsp olive oil
- 1 bundle of pad Thai noodles
- A handful of coriander, leaves only
1. Fill a pan with water and pop it onto the hob. Cover and bring to the boil. Meanwhile, make the teriyaki sauce. Pour the tamari into a bowl. Stir in 2 tbsp maple syrup. Peel the garlic and ginger and grate into the bowl. Stir to combine.
2. Slice the chestnut mushrooms into 1cm-thick slices. Trim any woody ends off the Tenderstem® broccoli and chop the stems on an angle. Thinly slice the chilli (you can halve and deseed the chilli before slicing for less heat).
3. Pour 1 tbsp oil into a wok or large frying pan and warm to a high heat. Slide in the mushrooms and fry for 5 mins, stirring once or twice, till golden and caramelised on the outside. Stir the Tenderstem® broccoli and chilli into the pan and continue to stir fry for 2-3 mins.
4. While the veg cook, drop the bundle of pad Thai noodles into the pan of boiling water. Simmer for 3-4 mins, till soft. Drain the noodles and rinse them with cold water.
5. Stir the teriyaki sauce into the veg. Add the cooked noodles and toss to mix. Warm through for 1-2 mins.
6. Pile the noodles onto plates and finish with a scattering of coriander leaves.