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Mushroom teriyaki with soba noodles
Serves 2 Starters and mains
Ingredients
- 120g soba noodles
- 1tbsp oil (vegetable, groundnut or coconut)
- 2 large portobello mushrooms, de-stalked and cleaned
- 2tbsp sweet chilli sauce (see recipe, below) or shop-bought
- 3tbsp honey (vegan option: use agave or maple syrup)
- 3tbsp rice vinegar
- 11⁄2tbsp light soy sauce
- handful long-stem broccoli
- 1 red chilli, finely diced
- 1tbsp sesame seeds, toasted
For the sweet chilli sauce
- 6 long Thai red chillies
- 3 red bird’s-eye chillies
- 5 garlic cloves, peeled
- 1tbp rice vinegar
- 150g granulated sugar
- 1tsp salt
- 1tsp cornflour mixed
- with 1tbsp water
You will need
- small glass jar, sterilised
Method
Put the noodles into a deep saucepan, pour over boiling water and allow to gently simmer for around 5-6 minutes while you are cooking the mushrooms.
Heat the oil in a large wok, add the mushrooms and cook over a medium-high heat for 4-5 minutes on one side until browned, then turn, sprinkle with salt and the sweet chilli sauce and cook for a further 4-5 minutes until browned on the other side. Remove from the pan and set to one side.
Add 125ml of the soba noodle cooking water to the same wok with the honey, vinegar and soy sauce. Now add the broccoli along with half the chopped chilli. Cook over a medium-high heat for 6 minutes; if the sauce starts to dry, add a little more water.
Once the broccoli is tender, drain the noodles and add them to the wok, stirring through to ensure the noodles are well coated with the sauce. Sprinkle over the remaining chilli and transfer to serving plates. Slice the cooked mushrooms and arrange over the noodles. Sprinkle with the toasted sesame seeds and enjoy.
Sweet chilli sauce
MAKES 1 SMALL JAR
Put the chillies and garlic into a food processor and pulse until finely chopped. Set to one side.
Add 200ml water, the rice vinegar, sugar and salt into a saucepan and place it over a medium-high heat, stirring gently until the sugar and salt have dissolved. Once dissolved, add the chopped chillies and garlic and simmer for a further 5 minutes. Slowly stir in the cornflour mixture to thicken. Remove from the heat and allow to cool.
Transfer to a sterilised glass jar. The sweet chilli sauce will keep, chilled, for up to 3 weeks
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