with Asian Greens & Crispy Shallots
This teriyaki stir-fry is packed with umami-rich mushrooms, slurp-worthy udon noodles, and vibrant Asian greens, all tossed in a glossy ginger-spiked teriyaki glaze. It’s speedy, saucy, and seriously satisfying. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Crispy Shallots
1 packet
Coriander
1 sachet
Button mushrooms
1 packet
Baby Leaves
1 packet
Teriyaki sauce
1 packet
Lime
1
Udon noodles
1 packet
Ginger paste
1 packet
Asian Greens
1
Soy sauce mix
1 packet
Olive oil
1 drizzle
Brown sugar
1 tsp
Water
2 tbs
• Boil the kettle.
• Thinly slice button mushrooms. Roughly chop Asian greens.
• Slice lime into wedges.
• In a small bowl, combine teriyaki sauce, ginger paste, soy sauce mix, the brown sugar and water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook mushrooms, tossing, until browned and softened, 8-10 minutes.
• Add Asian greens and baby leaves, stirring, until wilted, 1-2 minutes.
• Meanwhile, half-fill a medium saucepan with boiling water.
• Cook udon noodles over medium-high heat until tender, 3-4 minutes.
• In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.
• To the frying pan with veggies, add udon noodles, teriyaki sauce mixture and a squeeze of lime juice, stirring to combine, 1 minute.
• Divide teriyaki mushroom noodle stir-fry between bowls. Sprinkle over crispy shallots. Tear over coriander. Serve with any remaining lime wedges. Enjoy!
TIP: Add a splash of water if the sauce looks too thick.
348
kcal
Calories
1450
kJ
Energy (kJ)
9.7
g
Fat
3.4
g
of which saturates
51.8
g
Carbohydrate
15.3
g
of which sugars
12.2
g
Dietary Fibre
10.8
g
Protein
0
mg
Cholesterol
1270
mg
Sodium
with Garden Salad & Herby Mayo
