roasted teriyaki mushrooms and broccolini soba noodles

24 oz. Cremini Mushroom

GLAZE FOR MUSHROOMS:
1 tbsp Extra Virgin Olive Oil
1 tbsp Rice Wine Vinegar
2 tbsp Honey
2 tbsp Low Sodium Soy Sauce
1 tsp Ginger Root

SOBA NOODLES & VEGETABLES:
8 oz Buckwheat Soba Noodles
1 tbsp Extra Virgin Olive Oil
2 clove Garlic
3 tbsp chopped Shallots
2 Bunches (about 2 stalks) broccolini
2 cup Lacinto (Dino) Kale

SAUCE FOR SOBA NOODLES:
4 tbsp Low Sodium Soy Sauce
2 tbsp Extra Virgin Olive Oil
Juice of 1 lemon
1 tbsp Toasted Sesame Oil
1 tbsp Honey
1 tsp Sriracha Hot Sauce
1 tsp Ginger Root

If you use agave as a substitute for honey, this recipe can become vegan.

Preheat oven to 425 and line a baking sheet with parchment paper. Pop stems off the mushrooms, wipe any dirt with a paper towel, cut each mushroom in half, and place them in a large bowl. Whisk together the mushroom glaze ingredients. Pour the glaze over the mushrooms in a bowl and mix until all the mushrooms are evenly coated. Pour the mushrooms onto the parchment lined baking sheet and place them in the preheated oven for 15 minutes. Remove and toss so they cook evenly. Roast for another 15 minutes.

Meanwhile, cook soba noodles to package directions and heat a large skillet with 1 tbs olive oil over medium heat. Add minced garlic and diced shallot and cook for 1 minute. Add broccolini, kale, and salt and pepper to taste, and cook until just tender, about 5 minutes.

While vegetables and noodles are cooking, whisk together the soba noodle sauce ingredients in a bowl.

Add cooked noodles to the pan of broccolini and kale, add the sauce, and stir until all the vegetables and noodles are evenly coated in sauce.

Place a portion of noodles and vegetables into bowls and top them with the roasted mushroom. Garnish with sesame seeds, hot peppers, and green onions.

Serving Size: 4 servings in this recipe

Number of Servings: 4

Recipe submitted by SparkPeople user SPARKSPDX.