Teriyaki Mushroom Bowl
with roasted bok choy, sesame noodles and Japanese salad
- Wheat
- Cereals containing gluten
- Soya
- Egg
- May contain traces of allergens
- Celery
Ingredients
125 grams
Radishes
4 unit(s)
Portobello Mushrooms
15 grams
Sesame Seeds
24 milliliter(s)
Sesame Oil
25 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
150 grams
Pak Choi
15 grams
Honey
1 unit(s)
Garlic Clove
15 milliliter(s)
Rice Vinegar
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
2 unit(s)
Lime
1 sachet(s)
Ginger Puree
1 unit(s)
Carrot
½ unit(s)
Cucumber
(May contain traces of: Celery)
Instructions
Preheat the oven to 200 degrees. Peel and grate the garlic (or use a garlic press). Zest and half the lime. Pop the garlic, lime zest and easy ginger into a bowl and mix together. Divide between two bowls. Add the soy sauce and half the rice vinegar to one of the bowls (this is for the mushrooms) and squeeze the juice from half the lime into the other (this will be the dressing).
Lay the mushrooms stalk side up on one side of a foil lined baking tray and spoon over the marinade. Make sure all the garlic and ginger is spread evenly on top. Grind over some pepper. Quarter the bok choi lengthways and pop on the other side of the tray. Season with salt and pepper and drizzle over some oil. Roast on the top shelf of the oven for 20-25 mins, until the bok choi is charred and the mushrooms are tender.
Meanwhile, thinly slice the radishes and pop into a bowl. Trim the cucumber and peel lengthways into ribbons using a vegetable peeler, stop before you reach the seeds! Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut in half. Twist each half and pull apart. Remove the stone. Scoop out the insides onto a board and chop into small pieces. Squeeze over a little lime juice to stop it from browning! Boil the kettle with water for the noodles.
Once boiled, pour the water into a large saucepan over high heat. Bring back to the boil then stir in the noodles and a pinch of salt. Cook for 4 mins then drain in a sieve. Pop the noodles back into the pan with a drizzle of oil to stop them from sticking together.
In the meantime, make the pickle. In a small bowl, mix together the remaining rice vinegar and sugar for the pickle (see ingredients for amount). Pour the pickle over the radishes and stir to evenly coat. Add the cucumber and sesame seeds to the dressing you made earlier and toss to combine.
Once the bok choy and mushrooms are ready, remove from the oven and pour any juices from the mushrooms into the pan with the noodles. Toss to coat. Thickly slice the mushrooms. Divide the noodles between your bowls. Lift the cucumber from the dressing and lay in a row on top of the noodles. Place the radish next to the cucumber, followed by the bok choi and avocado. Pop the mushrooms in the centre of the bowl then drizzle over the remaining cucumber dressing. Enjoy!
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