Teriyaki Mushroom Noodle Stir-Fry
with Asian Greens & Crispy Shallots
This teriyaki stir-fry is packed with umami-rich mushrooms, slurp-worthy udon noodles, and vibrant Asian greens, all tossed in a glossy ginger-spiked teriyaki glaze. It’s speedy, saucy, and seriously satisfying.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
Crispy Shallots
1 sachet
Coriander
1 packet
Button Mushrooms
1 packet
Baby Leaves
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy; )
1
Lime
1 packet
Udon Noodles
(Contains: Wheat, Gluten; )
1 packet
Ginger Paste
1
Asian Greens
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
2 tbs
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle.
• Thinly slice button mushrooms. Roughly chop Asian greens.
• Slice lime into wedges.
• In a small bowl, combine teriyaki sauce, ginger paste, soy sauce mix, the brown sugar and water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook mushrooms, tossing, until browned and softened, 8-10 minutes.
• Add Asian greens and baby leaves, stirring, until wilted, 1-2 minutes.
• Meanwhile, half-fill a medium saucepan with boiling water.
• Cook udon noodles over medium-high heat until tender, 3-4 minutes.
• In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.
• To the frying pan with veggies, add udon noodles, teriyaki sauce mixture and a squeeze of lime juice, stirring to combine, 1 minute.
• Divide teriyaki mushroom noodle stir-fry between bowls. Sprinkle over crispy shallots. Tear over coriander. Serve with any remaining lime wedges. Enjoy!
TIP: Add a splash of water if the sauce looks too thick.
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