Roasted Teriyaki Mushrooms with Broccolini and Soba Noodles

I originally came across this Roasted Teriyaki Mushrooms with Broccolini and Soba Noodles recipe on the Sobremesa Blog when I was meal planning. I was drawn to the mixture of flavors and ingredients that make this dish unique. I am a huge fan of Asian fusion dishes and I have a love affair with mushrooms and broccolini. How could I not like the combo of all these things when they are tossed with noodles! This meatless Monday treat can make even the most carnivorous person a vegetarian for the day.

Roasted Teriyaki Mushrooms with Broccolini and Soba Noodles

I first made this dish for a client I was cooking weekly meals for. As I was cooking, I couldn’t help but taste the elements as they were coming together and I went to the store the next day to reup my supplies to make it again for myself. I added some cherry tomatoes to help cut up the saltiness of the sauce and add the fresh pop that only cherry tomatoes can offer. It may look like a lot of ingredients, but I promise you its worth getting your ingredients organized and giving this dish a try!

Roasted Teriyaki Mushrooms with Broccolini and Soba Noodles

The hearty elements of these Roasted Teriyaki Mushrooms with Broccolini and Soba Noodles combine to create a sweet, sour, salty and slightly spicy sauce. Mushrooms are roasted in the oven with a soy ginger glaze combining the meaty texture of the mushrooms with a soy ginger sauce that is wonderfully flavorful. As the mushrooms cook, the rest of the meal is super easy to pull together with a few more ingredients.

Soba noodles offer a lower-calorie alternative to wheat pasta. Each cup of cooked noodles contains only 113 calories, or just over five percent of the daily limit in a 2,000-calorie diet. White spaghetti, on the other hand contains 220 calories per cup, and a whole-wheat version contains 174 calories. If you eat pasta three times per week, switching from white pasta to soba noodles will save you over 16,692 calories annually, or the equivalent of almost five pounds. Plus, they taste really good to not be traditional pasta.

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Top the Roasted Teriyaki Mushrooms with Broccolini and Soba Noodles with some color and texture to finish off the plate. Red cherry tomatoes bring a bright touch to the salty base, green onions give a pop of color, and sesame seeds add texture while brightening up the sesame flavor. This dish keeps well for up to 4 days in the fridge and is great cold! If you just had to have some meat, grilled chicken is a great addition to the dish, even teriyaki beef would be awesome.

Roasted Teriyaki Mushrooms with Broccolini and Soba Noodles

Roasted Teriyaki Mushrooms with Broccolini and Soba Noodles

  • Servings: 6
  • Print

The hearty elements of this dish come together with a sweet, sour, salty and slightly spicy sauce. Perfect for a meatless Monday, this vegetarian dish is full of amazing flavor, texture, and only takes 35 minutes to make.

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Ingredients

Mushrooms:

  • 3 8 oz containers of button mushrooms
  • 1 tbs high heat oil
  • 1 tbs rice wine vinegar
  • 2 tbs honey
  • 2 tbs tamari (gluten free soy sauce) or soy sauce
  • 1 tsp grated ginger

Soba Noodles & Vegetables:

  • 1 package of gluten free buckwheat soba noodles
  • 1 tbs olive oil
  • 3 cloves garlic, minced
  • ½ shallot, diced
  • 2 bunches broccolini, ends cut off and if the stems are thick cut them in half lengthwise
  • 5 stalks kale, cut into shreds

Sauce for Soba Noodles:

  • ¼ cup tamari (gluten free soy sauce) or soy sauce
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey
  • 1 teaspoon sriracha
  • 1 tsp grated ginger
  • 1 tsp red pepper flakes (optional)

Toppings:

  • Sesame Seeds
  • Green Onions, chopped
  • Cherry Tomatoes, halved

Directions

  1. Preheat oven to 425 and line a baking sheet with parchment paper. Pop stems off the mushrooms, wipe any dirt with a paper towel, cut each mushroom in half, and place them in a large bowl. Whisk together the mushroom glaze ingredients. Pour the glaze over the mushrooms in a bowl and mix until all the mushrooms are evenly coated. Pour the mushrooms onto the parchment lined baking sheet and place them in the preheated oven for 15 minutes. Remove and toss so they cook evenly. Roast for another 15 minutes.
  2. Meanwhile, cook soba noodles to package directions and heat a large skillet with 1 tbs olive oil over medium heat. Add minced garlic and diced shallot and cook for 1 minute. Add broccolini, kale, and salt and pepper to taste, and cook until just tender, about 5 minutes.
  3. While vegetables and noodles are cooking, whisk together the soba noodle sauce ingredients in a bowl.
  4. Add cooked noodles to the pan of broccolini and kale, add the sauce, and stir until all the vegetables and noodles are evenly coated in sauce.
  5. Place a portion of noodles and vegetables into bowls and top them with the roasted mushroom. Garnish with sesame seeds, cherry tomatoes, and green onions.

If you enjoyed this recipe, I’m sure these others will tickle your fancy:

Roasted Teriyaki Mushrooms with Broccolini and Soba Noodles

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