Roasted Teriyaki Mushrooms & Broccoli Soba Noodles

I don’t think I’ve ever told you guys you have to make any of my recipes, but that ends today . . . because I am telling you you HAVE to make this.

Since Sean doesn’t like mushrooms (insert eyerolling emoji), and I love them, I decided the recipes that I want to make with mushrooms I will just cook for my lunches instead of for our dinners!

I meal prepped yesterday morning instead of at night and I actually loved the change, although it was a challenge to not try it right away! I will be eating this for lunch through Friday and I could not be happier about that.

I posted my lunch yesterday on Snapchat (obviously) and received a lot of comments on it and promised a few people that I would post the recipe today, so here it is! I work off of a “Blog List” on my phone so I don’t forget to post any of my recipes, and this one was so good that I skipped over 7 other recipes in order to get this one out right away! If you make it, let me know how much you loved it ❤

Roasted Teriyaki Mushrooms&Broccoli Soba Noodles

Ingredients – Mushrooms & Mushroom Glaze:

-3 8 oz containers button mushrooms

-1 Tablespoon high heat oil

-1 Tablespoon Rice Wine Vinegar

-2 Tablespoons Agave — If you are not making this recipe Vegan you can use honey instead —

-2 Tablespoons Tamari —Or  you can use Soy Sauce . . . Tamari is the Gluten Free version —

-1 teaspoon grated ginger — I forgot to buy fresh ginger this time so I substituted 1/4 teaspoon of ground ginger & it worked just as well —

Roasted Teriyaki Mushrooms&Broccoli Soba Noodles 1

Ingredients – Soba Noodles & Vegetables:

-1 pack of gluten free Soba Noodles

-1 Tablespoon oil of your choice

-2 cloves garlic, minced

-1 shallot, diced

-2 bunches of broccoli, chopped into desired size pieces

-5 stalks kale —Or you can use a 5 oz bag/container —

Roasted Teriyaki Mushrooms&Broccoli Soba Noodles 2

Ingredients – Sauce for the Soba Noodles:

-1/4 Tamari

-2 Tablespoons oil

-Juice of 1 lemon

-1 Tablespoon Sesame Oil

-1 Tablespoon Agave

-1 teaspoon Siracha

-1 teaspoon grated ginger, or 1/4 teaspoon ground ginger

Optional Toppings:

-Sesame seeds

-Green onions, chopped

-Hot peppers, chopped


-Preheat oven to 425 degrees Fahrenheit. Wash mushrooms and cut each one in half. Place them in a large glass baking dish

-Whisk together the mushroom glaze ingredients. Pour the glaze over the mushrooms and mix until all the mushrooms are evenly coated. Place them in the oven for 15 minutes. Remove and toss so they cook evenly, and then roast for an addition 15 minutes. Remove and set aside

Roasted Teriyaki Mushrooms&Broccoli Soba Noodles 4

-Meanwhile, cook the soba noodles to package instructions and heat a large skillet with 1 Tablespoon oil over medium heat. Add minced garlic and diced shallot and cook for 1 minute. Add broccoli, kale, and black pepper to taste and cook until just tender, about 5 minutes

Roasted Teriyaki Mushrooms&Broccoli Soba Noodles 3

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

-Add the cooked soba noodles to the skillet of broccoli and kale, add the sauce, and stir until all of the vegetables and noodles are evenly coated in the sauce

-Place a portion of noodles and vegetables into bowls and top them with the roasted mushrooms. Garnish with sesame seeds, green onions, or hot peppers if desired

Roasted Teriyaki Mushrooms&Broccoli Soba Noodles 5

^I think morning meal prep is my new thing ! Lunch Tuesday – Friday

This recipe serves 4 perfectly! And even though I made it for lunch, it would make an excellent dinner as well

Roasted Teriyaki Mushrooms&Broccoli Soba Noodles Insta 2






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