Teriyaki mushroom and green bean noodles
This Teriyaki mushroom and green bean noodles is a quick and easy dish for busy or lazy meals. It’s vegan, gluten-free and healthy so suitable for most diets. I used organic chestnut mushrooms but other varieties such as shiitake, oyster or maitake mushrooms would be suitable too.
Ingredients
Method
- Cook the noodles according to the packet instructions, drain and set aside.
- Meanwhile, finely chop the garlic and onion, slice the mushrooms.
- Heat the oil in a wok then stir-fry the onion for 5 minutes. Add the garlic and mushroom, stir-fry for a minute, then add the Teriyaki sauce, cover and turn down the heat.
- After 5 minutes, add the green beans, sesame seeds and lemon juice.
- Cover again and cook for 3-5 minutes until the vegetables are tender.
- Stir through the noodles and coriander, then serve.