Total time: 20 minutes
Serves: 4
INGREDIENTS:
3 tbsp dark soy sauce
1 tbsp clear honey
1 tbsp Cooks’ Ingredients Mirin Rice Wine
2 cloves garlic, crushed
3cm piece root ginger, very finely chopped
2 tbsp Waitrose Toasted Sesame Oil
220g pack Waitrose Tenderstem Broccoli Spears, each spear cut in 3
300g chestnut mushrooms, sliced
1 onion, very thinly sliced
250g pack Waitrose Medium Egg Noodles
2 tsp toasted sesame seeds, to serve
METHOD:
1. For the teriyaki sauce, combine the soy sauce, honey, mirin, garlic and ginger in a small bowl and set aside.
2. 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.
3. 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.
COOK’S TIP:
If you have any leftovers, this is delicious served cold as a noodle salad. Great for taking as a packed lunch.
Recipe courtesy of Waitrose | Go To: waitrose.com/recipes
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Inspiration/ImageCredits: waitrose.com
