Japanese Roasted Teriyaki Mushrooms & Broccoli Soba Noodles
Recipe: #20170
July 16, 2015
Categories: Broccoli, Mushrooms, Japanese, Fathers Day, Sunday Dinner, Oven Bake, Wok/Stir-Fry, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan Vegetarian, Spicy, Vegetarian Dinner, Vegan Dinner, more
"Sobremesa-blog, amazing"
Ingredients
- MUSHROOMS
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- GLAZE FOR MUSHROOMS
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- SOBA NOODLES & VEGETABLES
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- SAUCE FOR SOBA NOODLES
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- TOPPINGS
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Nutritional
- Serving Size: 1 (652.5 g)
- Calories 500.9
- Total Fat - 24.4 g
- Saturated Fat - 3.4 g
- Cholesterol - 1.2 mg
- Sodium - 1897.8 mg
- Total Carbohydrate - 60.9 g
- Dietary Fiber - 12.4 g
- Sugars - 25.2 g
- Protein - 21.9 g
- Calcium - 384.2 mg
- Iron - 6.2 mg
- Vitamin C - 484.3 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 425. Line a baking sheet with parchment paper.
Step 2
Pop stems off the mushrooms, wipe any dirt with a paper towel, cut each mushroom in half, and place them in a large bowl.
Step 3
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.
Step 4
Meanwhile, cook soba noodles to package directions and heat a large skillet with 1 tbs olive oil over medium heat.
Step 5
Add minced garlic and diced shallot and cook for 1 minute.
Step 6
Add broccoli, kale, and salt and pepper to taste, and cook until just tender, about 5 minutes.
Step 7
While vegetables and noodles are cooking, whisk together the soba noodle sauce ingredients in a bowl.
Step 8
Add cooked noodles to the pan of broccoli and kale, add the sauce, and stir until all the vegetables and noodles are evenly coated in sauce.
Step 9
Place a portion of noodles and vegetables into bowls and top them with the roasted mushroom.
Step 10
Garnish with sesame seeds, hot peppers, and green onions.
Tips
No special items needed.