Teriyaki Mushroom Noodles
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Teriyaki Mushroom Noodles

Teriyaki Mushroom Noodles

with optional egg and sesame seed garnish

Sunny-side up or over easy? A perfectly cooked fried egg sprinkled with toasted sesame seeds and scallions is the crowning jewel of this deliciously savoury teriyaki veggie dish.

Tags:
Under 650 calories
Egg(s) not included
Family Friendly
Veggie
Spicy
Allergens:
Egg
Wheat
Soya
Sesame
Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

150 grams

Egg Noodles

(Contains Egg, Wheat)

1 sachet(s)

Teriyaki Sauce

(Contains Soya, Wheat)

250 grams

Mushrooms

2 unit(s)

Scallion

1 unit(s)

Pak Choi

1 sachet(s)

Sesame Seeds

(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)

1 unit(s)

Onion

1 unit(s)

Ginger

2 unit(s)

Garlic

1 unit(s)

Lime

1 sachet(s)

Red Thai Style Paste

Not included in your delivery

unit(s)

Egg

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kcal)508 kcal
Energy (kJ)2125 kJ
Fat9.4 g
of which saturates0.7 g
Carbohydrate89.4 g
of which sugars19.3 g
Dietary Fiber0 g
Protein20 g
Cholesterol0 mg
Salt5.06 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve
Grater
Pan with Lid

Instructions

Get Prepped
1
  • Quarter the mushrooms, halving any larger quarters.
  • Halve, peel and thinly slice the onion
  • Halve the lime.
  • Peel and grate the ginger and garlic. Use a teaspoon to easily scrape away the ginger's peel.
Fry the Veg
2
  • Place a pan over medium heat (without oil).
  • Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins.
  • Remove from the pan once toasted and set aside.
  • Return the (now empty) pan to high heat with a good glug of oil.
  • When hot, fry the onion, garlic, ginger, and mushrooms until fragrant, 7-8 mins.

TIP: Watch the seeds like a hawk as they can burn easily.

Cook the Noodles
3
  • Meanwhile, boil a pot of salted water for the noodles.
  • When the water is boiling, cook the noodles until softened, 4-6 mins.
  • Drain in a sieve and return to the pot with a splash of oil. Toss to prevent sticking.

TIP: To save time, boil the water in your kettle.

Cook the Optional Egg
4
  • Place a separate pan over medium-high heat with a drizzle of oil.
  • Once hot, fry the eggs (1 per person), until the white is cooked and the yolk is your desired firmness, 4-5 mins.
Stir in the Sauce
5
  • Trim the pak choi, separate the leaves and halve each leaf lengthways. 
  • Add the pak choi to the veg. Cook until softened, 2-3 mins.
  • Stir in the teriyaki sauce, red Thai paste (use less to make it less spicy for kids), the juice of half the lime and 100ml water (double for 4p). Mix carefully.
  • Season with salt, pepper and sugar—all to taste.
  • Stir in the egg noodles, cover and cook, 1-2 mins.

TIP: Add a splash of water if the sauce is too thick.

Garnish and Serve
6
  • Trim and thinly slice the scallion.
  • Share the noodles between your bowls and top with your fried egg seasoned with salt and pepper.
  • Sprinkle with sesame seeds and scallion.
  • Chop any remaining lime into wedges and serve alongside.
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