Vegan Teriyaki Mushroom with Soba Noodles

This is a super delicious dish with lots of flavours and textures going on. This dish is a perfect combination of nutty portobello mushrooms, pan-seared with sweet chilli sauce, sour vinegar, teriyaki sauce and springy soba noodles – it is utterly delicious.

We all are always looking for mid-week favourites that only take 30 minutes or less to prepare and still make a wholesome meal. This vegan teriyaki mushroom with soba noodle is one of those dishes and an absolute favourite when there is just no time or energy to spend in the kitchen. It’s comforting on so many levels, and I love the way it makes the mushrooms the star of the show.

What is in a Teriyaki sauce?

The word “Teriyaki” refers to the cooking method of grilling or broiling foods with a sweet glaze. It also relies on high heat, usually from a broiler or grill, to get that delightful caramelisation. Teriyaki sauce is popular all around the world and vary from the very simple primary ingredients like soy sauce, brown sugar, garlic granules, and honey to the more advanced with more ingredients and with lots of dark, bold, savoury-salty-sweet flavour with lots of umami undertones. 

This version is somewhere in between and requires no ‘exotic’ ingredients. Just combine tamari or soy sauce with garlic, ginger, rice vinegar and add miso paste (for the umami flavours) and a sweetener of choice (e.g. agave, maple syrup or honey). This sauce is as versatile as it is delicious. Use it as a sauce or as a marinade.  You can use it for tofu, vegetables, chicken, and seafood, as a glaze, for barbecuing, in Asian salad dressings, in noodle dishes, stir-fries and more.

This vegan teriyaki mushroom with soba noodles bowl is loaded with flavour from soy sauce, garlic, ginger, sesame oil, miso and sweet chilli sauce – classic Asian flavours we all love. I simply cook the noodles, then in one pan I cook the mushrooms, then the sauce, and then I combine everything back in the pan, and toss until coated. The result is a salty-sweet and tangy, hearty meal!

Once you start to cook this comes together very fast, so cut and chop all the vegetables beforehand.

Helpful Tips and Tricks to make Vegan Teriyaki Mushrooms with Soba Noodles :

• Spice: Add 1tsp of chilli flakes or chilli oil for a nice warm kick! Add more if you like the heat!
• Flavour tips: Be sure to use low sodium soy sauce for this recipe! The full strength stuff will make this way too salty since we’re using a generous amount, so stick with low sodium for best results. Crispy pan fried tofu will add a crispy crunch to these noodles.
• Vegetables: You can definitely add vegetables from your fridge! This is a stir-fry recipe, so stir fry vegetables like bell peppers, zucchini, carrots, sugar snap peas, baby corn, and bean sprouts would be great.
• Store: Leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat: To heat up the leftovers, simply add everything to a saucepan, splash a little water and put on the stove until warmed through.
• Mushrooms: These mushrooms taste great over white rice, brown rice or quinoa.

More Delicious Dinners with Mushrooms

• Garlic Mushrooms with Miso and Balsamic Glaze
• Creamy Mushroom Soup
• Creamy Mushroom Risotto with Parmesan

Vegan Teriyaki Mushrooms with Soba Noodles

Serves: 4 Prep Time: 5 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

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Ingredients

For the Mushroom and Mushroom Glaze

• 5-6 large portobello mushrooms, stalks removes and cleaned
• 1 tbsp groundnut oil
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 tsp chopped garlic
• 2 tbsp sweet chilli sauce
• 1 tbsp tamari sauce or light soy sauce

For the Soba noodles and Broccolini 

• 200 grams soba noodles
• 10 stalks of broccolini, ends cut off and if the stems are thick cut them in half lengthwise

For the sauce

• 2 tsp sesame oil
• 1/4 cup tamari sauce or light soy sauce
• 2 tbsp agave syrup or honey
• 3 tbsp rice vinegar
• 1 tbsp miso paste
• 1 tsp garlic, finely chopped
• 1 tsp ginger, finely chopped or grated
• 1 red chilli, finely chopped
• 1 tsp chilli flakes
• 200 ml water

For the Garnish

• 2 tbsp sesame seeds, toasted
• 3 spring onions, julienned
• 1 hot chilli, sliced

method

1. Put the noodles into a deep saucepan, pour over boiling water and allow to gently simmer for 5-6 minutes or cook according to packet instructions.
2. For the mushroom glaze : Heat both the oils in a large wok, add the garlic and ginger. Sauté for 30 seconds, add the portobello mushrooms and cook over medium-high heat for 4 minutes until browned, add the sweet chilli sauce and tamari sauce and cook for a further 2 minutes until the mushrooms are cooked. Remove from the pan and set aside.
3. For the sauce : In the same wok add the 2 tsp of sesame oil add the garlic and ginger and sauté for 30 seconds. Combine the tamari (soy) sauce, honey, rice vinegar, miso, garlic, ginger, and chilli flakes in a small bowl and add to wok, along with 200 ml of water and cook over medium heat. Cook, stirring frequently, until the sauce starts to thicken
4. Now add the broccolini, along with half the chopped chilli. Cook over medium-high heat until the sauce thickens to a glaze. If the sauce starts to dry , add a little more water.
5. Once the broccolini is tender, add the noodles to the wok, stirring through to ensure that they are well coated with the sauce. Add the remaining chilli and cooked mushrooms.
6. Sprinkle with sesame seeds, garnish with spring onions and chillies.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!