Teriyaki Mushrooms with Chili Garlic Noodles Recipe:
A super Sunday bowl with Mushrooms in homemade teriyaki sauce served over chili garlic noodle.
I found my perfect answer to a quick Sunday brunch in this bowl of teriyaki Mushrooms with Chili Garlic Noodles recipe. It was not one of my easy relaxed Sundays but instead a mad rush as I try to juggle between family visits, blog post and a cranky domestic help.
While I could have ordered out and let someone else cook and deliver it to me or even settled with a simple regular meal. But both the ideas just don’t work with me, first it was a Sunday and I don’t like going ordinary on food today. But what’s with home delivery you wonder, somehow I hate home deliveries as much as I love eating out. I feel the home delivered food looses the character while in transit, I mean come on you have to agree that most foods don’t taste good on being re-heated, you need it fresh to be able to relish it.
So my hunt for a rewarding yet easy and quick Sunday brunch ended with the recipe below. Do try it and you’d love the intensity of Mushrooms in a teriyaki sauce over a chili garlic noodle. I am sharing the two recipes separately for the convenience of swapping the gravy with any other Oriental gravy if you may so wish.
Ingredients (Serves 2-3):
For Teriyaki Mushroom:
- 250 gms Button Mushroom
- 3 tbsp Soy Sauce
- 2 tbsp Sesame Oil
- 2 tbsp Honey
- 1 tbsp Rice vinegar
- 1 tsp red chilli Flakes
- 3-4 garlic, finely chopped
- 1 tsp chopped ginger
- 1 spring onion, white and greens chopped separately
- 1 tsp Brown Sugar
- Some red chilli slices to garnish
- 1 tbsp Sesame Oil or Veg oil to cook
For Chilli Garlic Noodle:
- 250 gms Noodles should make aprox 3 cups boiled noodles
- 5-6 cloves of garlic, cut to thin stripes
- 1 spring Onion, white chopped along with half the greens
- 1 tsp red Chilli flakes
- 2 red-green Chillies, finely sliced
- Salt and Pepper to taste
- Some Spring Onion strips to garnish
- 2 tbsp oil
Chilli Garlic Noodle:
- Cook the noodle in bolting water with some salt, drain and toss with 1 tbsp oil and keep aside.
- Now heat the remaining oil in a wok, add the garlic and onion whites and fry until golden. Then add the chopped chillies followed by red chilli flakes and toss for just a few secs. Finally tip in the boiled noodles and toss everything together for 3-5 mins.
- Dress with salt, pepper and the remaining onion greens and its ready to serve.
- Prepare the teriyaki sauce by mixing soy sauce, sesame oil, vinegar and honey together until they emulsify.
- Chop or just trim the stalk from the mushrooms (depending on the size, just keep the pieces equal for even cooking) and marinate with half the teriyaki sauce and keep aside.
- In a wok (you can use the sme wok from above) heat 1 tbsp cooking oil, add chopped ginger, garlic and onion whites and bring them to a sizzle but do not brown them.
- Lower the flame and stir in the sugar, then add red chilli flakes and fry until the sugar melts. Then add the marinated mushrooms along with all the teriyaki sauce and turn the flame to high.
- Cook for about 5 minutes until the water from mushrooms have separated and gradually almost evaporated. Then stir in the remaining teriyaki sauce just bring to a soft boil and turn off the heat.
- Dress with salt to taste and the spring onion greens and your Teriyaki mushrooms are ready to go.
- To serve, place a generous heap of chilli garlic noodle on a plate or a wide bowl, then add teriyaki mushrooms on top, drizzle the teriyaki sauce all over, garnish with some chopped chillies and spring onion strips and serve, with some extra teriyaki sauce if required.
Dos and Don’ts:
- Be careful while boiling the noodle, while al dente isn’t the work with noodles but try and keep at that, over boiling will make it sticky and the strands will stick together.
- Do not overcook the mushrooms too, keep the shape intact keep the slight bite crunch intact.
- Adjust chillies to taste; the quantities here will give you real hot dish.