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Teriyaki mushroom steaks with Ramen noodles recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Healthy vegetarian teriyaki steaks with 5 servings of veggies per portion, served alongside flavorful ramen noodles - a quick and family-friendly dinner option ready in just 30 minutes.
Ingredients:
  • 3 x 150g packets shelf-stable ramen noodles
  • 48.00 gm white miso paste
  • 62.50 ml mirin
  • 2cm piece fresh ginger, peeled, finely grated
  • 20.00 ml sesame oil
  • 12 medium portobello mushrooms
  • 62.50 ml teriyaki marinade
  • 40.00 ml cooking sake
  • 2 garlic cloves, crushed
  • 4 baby pak choy, halved lengthways
  • 410g can baby corn, drained
  • 2 long red chillies, thinly sliced
Instructions:
  • In a heatproof bowl, add the noodles and cover them with boiling water. Let them sit for 2 minutes, then use a fork to separate the noodles. Drain the water. In a small bowl, mix miso paste, mirin, ginger, and 2 tablespoons of water.
  • Heat oil in a large frying pan over medium-high heat. Add mushrooms and cook for 3 minutes on each side until golden. Pour in teriyaki marinade, sake, garlic, and 1/4 cup water. Continue cooking for 5 minutes, turning the mushrooms halfway through, until the sauce slightly thickens and the mushrooms are tender. Transfer everything to a heatproof bowl, cover, and keep warm.
  • Combine pak choy and corn in the pan, cook for 2 minutes until slightly wilted. Add noodles and miso mixture, cook for an additional 2 minutes until heated through and pak choy is tender.
  • Divide the flavorful noodles into individual bowls. Sprinkle with savory mushrooms and spicy chili. Serve piping hot.

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