Load your bowl with tender ramen noodles plus a medley of colourful veggies. With our easy teriyaki sauce to bring the whole meal together, this feast will have you throwing away the takeaway menu!
teriyaki sauce(ContainsGluten, Sesame, Soy)
ramen noodles(ContainsGlutenMay be presentEgg, Soy)
sesame seeds(ContainsSesameMay be presentSoy, Gluten, Peanuts, Tree Nuts, Milk)
crushed peanuts(ContainsPeanutsMay be presentSoy, Gluten, Tree Nuts, Milk, Sesame)
Bring a medium saucepan of water to the boil. Finely grate the ginger. Finely grate the garlic (or use a garlic press). Cut the broccoli into small florets and roughly chop the stalk. Cut the carrot (unpeeled) into thin matchsticks (or half-moons if you prefer!). Thinly slice the button mushrooms. Zest the lime to get a pinch, then slice into wedges.
In a small bowl, combine the teriyaki sauce, soy sauce, ginger, garlic, lime zest and water.
Add the ramen noodles (see ingredients list) and broccoli to the saucepan of boiling water and cook until tender, 4 minutes. Drain and set aside.
Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast until golden, 3-4 minutes. Transfer to the bowl with the teriyaki sauce. Return the pan to a high heat with a generous drizzle of olive oil. Add the sliced mushrooms and carrot with a pinch of salt and cook, tossing, until softened, 5-6 minutes. TIP: Add a dash of water to help the vegetables cook evenly.
Add the noodles, broccoli and teriyaki sauce mixture to the frying pan and bring to the boil. Cook, tossing, until warmed through, 1 minute.
Divide the noodles between bowls and sprinkle with crushed peanuts. Serve with the lime wedges.