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.

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Prep Time 5

Cook Time 15

Resting Time 4

Total Time 20

Servings: 2 people

Cuisine: Japanese

Calories: 1234

Ingredients Method

Ingredients

1 Tbsp vegetable oil
1 onion
2 cloves of garlic
150 g mushrooms
3 Tbsp Teriyaki sauce
100 g green beans
Juice of ½ lemon or lime
1 Tbsp sesame seeds
100 g brown rice noodles
2 Tbsp chopped coriander leaves

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.