Asian Teriyaki Mushroom & Soba

Cook Time: 45 minutes.

Are you ready for an amazing Asian dish that will blow any of those Chinese restaurants out of the water? This is it. It’s filling, simple to make, and tasty! Great for lunch or dinner as the main course, you can’t go wrong with home made teriyaki sauce which takes just seconds to whisk up. The mushrooms just have so much flavor due to their absorbent nature, it makes my mouth water just thinking about it.

For 6 servings you will need:

Mushrooms + Glaze

2 lb. Whole White Button Mushrooms
1 Tb. High Heat Oil
1 Tb. Rice Wine Vinegar
2 Tb. Honey
2 Tb. Soy Sauce
1 ts. Fresh Ginger (grated)

Soba Noodles + Veggies

1 (10.6 oz.) Package of Buckwheat Soba Noodles
2 Tb. Olive Oil
3 Fresh Garlic Cloves (minced)
1 Shallot (diced)
1 Bunch of Broccoli (3 small heads, large stems removed)
8 Stalks of Fresh Kale (stems removed)
Salt + Pepper

Sauce For Noodles

1/4 c. Soy Sauce
2 Tb. Olive Oil
1 Lemon (juice)
1 Tb. Toasted Sesame Oil
1 Tb. Honey
1 ts. Sriracha (optional)
1 ts. Fresh Ginger (grated)

Toppings

Fresh Green Onions (sliced)
Fresh Red Onion (diced)
Hot Peppers (seeded and sliced)
Fresh Carrots (shredded)

Directions:

For the mushrooms, make sure you wipe off any excess dirt before popping out the stems and cutting them in half. Place the halved caps in a large mixing bowl. You will not be needing the stems in this recipe, so if you want to compost them, go ahead.

Preheat oven to 425º and line a baking sheet with parchment paper.

In a small bowl, whisk together the glaze, then add to the large mixing bowl and toss the mushrooms until they are evenly coated. Then place them onto the lined baking sheet and roast for 15 minutes. After 15 minutes, stir the mushrooms and cook for another 15 minutes.

While the mushrooms are cooking, prep the kale and broccoli. Slice the kale leaves in half lengthwise, then thinly slice and place in a large bowl. For the broccoli, cut into bite-size pieces, adding them to the kale. Set aside.

In a medium saucepan, cook the soba noodles per package instructions. In a separate bowl, whisk together the ingredients for the sauce. Set aside.

While the noodles are cooking, prepare a large, deep skillet with 2 Tb. oil over medium heat. Once heated, add the Garlic + Shallot and cook for 1 minute. Add the Kale + Broccoli + Salt + Pepper and cook for 5 minutes or until tender. Stir often.

Turn heat to low and add the Cooked Soba Noodles + Sauce to the skillet and stir until evenly coated.

By now your mushrooms should be finished. Get out your serving bowls and fill to your heart’s content! Top with mushrooms and any of the other toppings listed above. I highly recommend the green and red onions on top as they are full of flavor and add that satisfying crunch. I hope you enjoy it!

Buckwheat

salad healthy vegetables vegan — Photo by Artem Bulbfish on Pexels.com

Most people believe that buckwheat is a grain, however this is not true! This highly nutritious super food is actually a naturally gluten-free, non allergenic seed that is high in protein and fiber. Buckwheat seeds help to improve heart health by lowering bad cholesterol and blood pressure levels. They contain disease-fighting antioxidants, provide highly digestible proteins, and since it’s so high in fiber, it’s great for improving your digestive health. When fermented it contains probiotics that are important for your gut. Buckwheat is low on the Glycemic Index which means it’s wonderful for preventing diabetes. Plus they’re full of important vitamins and minerals your body needs to stay healthy. And what better way to have buckwheat than in pasta… mmmmm.

Nutritional Information

If you are keeping track of what you are eating, whether you have a health condition or need to lose weight and not sure if you are getting all the nutrients you need, this next section is for you. It’s always good to know what you are putting into your body, especially if you are looking to get healthy and stay healthy.