Mushroom Teriyaki Soba

Serves 4


10ml sesame oil
30ml vegetable oil
165g sliced shiitake mushrooms
165g sliced Swiss brown mushrooms
165g trimmed oyster mushrooms
20g grated fresh ginger
2 cloves peeled garlic, sliced
200g shelled edamame
handful spinach leaves shredded
500g soba noodles (cooked for 4 minutes in salted boiling water)
80ml Barker’s Professional Japanese Teriyaki Hot & Spicy Sauce
40g toasted white sesame seeds


In a saute pan, add the two oils and heat.

Add the three different mushrooms, ginger and garlic. Saute until wilted down and coloured.

Add the edamame and spinach leaves. Cook for a further minute.

Add the soba noodles and the Barker’s Professional Japanese Teriyaki Hot & Spicy Sauce, heat through.

When plating, scatter over the sesame seeds.

Mushroom Teriyaki Soba

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