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SOBA NOODLES WITH ROASTED TERIYAKI MUSHROOMS & BOK CHOY

Servings: 2 people

Ingredients

  • 200 grams soba noodles (or rice noodles)
  • 500 grams button mushrooms, thinly sliced
  • 1 large or 2 small heads of bok choy, roughly chopped
  • 6-8 spring onions stalks, chopped
  • 5 cloves of garlic, finely chopped
  • 2 in. piece of ginger, finely chopped
  • 2 teaspoons sesame seeds
  • 3 teaspoons oil
  • ¼ teaspoon toasted sesame oil (optional)

Marinade & wok sauce:

  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 ½ tablespoons chilli oil (optional - see notes)
  • 2 teaspoons chilli flakes (see notes)
  • 2 teaspoons sesame seeds
  • 3 cloves of garlic, minced
  • 1 in. piece of ginger, minced

Instructions

  • Preheat the oven to 220 C.
  • Boil the noodles according to packet instructions. 2 mins before they finish cooking, add the bottom parts of the bok choy to the same pot. Drain them out together and run under cold water so the noodles don’t clump.
  • Separate the spring onion tops from the whites. Set aside with the bok choy tops.
  • Mix together all the ‘marinade & wok sauce’ ingredients in a large bowl. Tip the mushrooms in and toss with your fingers to coat. Let it sit for 10 mins.
  • After 10 mins squeeze out the mushrooms firmly using both your hands. Do this in small handfuls to get as much of the water out as possible. Catch the juices in a bowl and retain. This along with the remaining marinade in the bowl is your wok sauce*.
  • Lay the mushrooms out in a single layer on a large baking tray; few overlaps are fine. Roast for 15 mins in the top rack of the oven.
  • Meanwhile make the noodles: add oil to a large wok/pan and sauté the bottom parts of the spring onions, ginger, and garlic.
  • Once the spring onions start to colour around the edges, tip in the wok sauce* that we set aside earlier. Bump up the heat and cook until most of the water evaporates and you’re left with a sticky glaze.
  • Add the noodles and bok choy, bok choy tops, spring onion tops, roasted mushrooms, sesame seeds, and toasted sesame oil. Toss it all together, adjust seasoning, and serve.

Notes

I used my homemade chilli oil here. The amount of chilli flakes in the recipe has been adjusted based on the addition of chilli oil. If you plan to use only chilli flakes, I would start with 3 teaspoons, taste the final dish, and add more if necessary.