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.