Teriyaki Mushroom And Egg Noodle Bowls Recipe

This savory Teriyaki Mushroom and Egg Noodle Bowl is made with earthy cremini mushrooms, tender egg noodles, homemade teriyaki sauce, fresh ginger, and crisp snow peas. This recipe creates a perfectly balanced and flavorful main dish with a satisfying mix of textures. It’s perfect for a quick weeknight dinner and makes enough for 4 people, coming together in under 30 minutes for a simple and delicious meal.

Teriyaki Mushroom and Egg Noodle Bowls Ingredients

For the Teriyaki Sauce:

• 1/2 cup low-sodium soy sauce
• 1/4 cup water
• 3 tablespoons brown sugar, packed
• 1 tablespoon mirin (sweet Japanese rice wine)
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch

For the Bowls:

• 12 oz egg noodles
• 2 tablespoons vegetable oil
• 1 lb cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 cup snow peas, trimmed
• 2 scallions, thinly sliced
• 1 teaspoon sesame seeds, for garnish

How To Make Teriyaki Mushroom and Egg Noodle Bowls

1. Make the teriyaki sauce: In a small bowl, whisk together the soy sauce, water, brown sugar, mirin, sesame oil, and cornstarch until the sugar and cornstarch have dissolved. Set aside.
2. Cook the noodles: Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions until al dente. Drain and set aside.
3. Sauté the mushrooms: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced mushrooms in a single layer and cook without stirring for 3-4 minutes, until they are browned on one side. Stir and continue to cook until tender.
4. Add the aromatics: Add the minced garlic and grated ginger to the skillet. Cook for about 1 minute until fragrant, stirring constantly.
5. Combine the ingredients: Add the snow peas to the skillet and cook for 1-2 minutes until they turn bright green and are tender-crisp. Pour the prepared teriyaki sauce into the skillet and bring it to a simmer. Cook for 1-2 minutes until the sauce thickens slightly.
6. Finish and serve: Add the cooked egg noodles to the skillet and toss everything together to coat the noodles and mushrooms in the sauce. Serve immediately, garnished with sliced scallions and sesame seeds.

Recipe Tips

• Don’t Overcrowd the Pan: For the best browning, cook the mushrooms in a single layer. If your pan isn’t large enough, cook them in two batches. This searing process develops a deep, savory flavor.
• Use Fresh Aromatics: Freshly minced garlic and grated ginger provide a much brighter and more potent flavor than their powdered or jarred counterparts.
• Control the Salinity: Using low-sodium soy sauce gives you better control over the final saltiness of the dish, as regular soy sauce can sometimes be overpowering.
• Keep Vegetables Crisp: Add the snow peas near the end of the cooking process. This ensures they stay crisp and bright green, adding a nice textural contrast to the soft noodles and mushrooms.

What To Serve Teriyaki Mushroom and Egg Noodle Bowls

These teriyaki mushroom and egg noodle bowls are a complete meal on their own, but they also pair beautifully with a few simple sides. Serve with a side of steamed edamame, a crisp cucumber salad with rice vinegar dressing, or some crunchy vegetable spring rolls. For extra greens, a side of steamed broccoli or bok choy complements the savory flavors perfectly.

How To Store Teriyaki Mushroom and Egg Noodle Bowl Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb more sauce as they sit. When reheating, you can add a splash of water or soy sauce to loosen them up.
• Freeze: Freezing is not recommended for this dish. The texture of the egg noodles and snow peas can become mushy and unpleasant upon thawing and reheating.

Teriyaki Mushroom and Egg Noodle Bowls Nutrition Facts

• Calories: 485 kcal
• Total Fat: 12g
• Saturated Fat: 1.5g
• Cholesterol: 50mg
• Sodium: 890mg
• Total Carbohydrate: 80g
• Dietary Fiber: 6g
• Sugars: 15g
• Protein: 18g

Frequently Asked Questions

• Can I use different types of mushrooms? Absolutely. While cremini mushrooms offer a great earthy flavor, you could also use shiitake for a richer, umami taste, or simple white button mushrooms. A mix of different mushrooms would also be delicious.
• What other vegetables can I add? This recipe is very versatile. Feel free to add other vegetables like sliced bell peppers, broccoli florets, shredded carrots, or baby corn. Add heartier vegetables like broccoli with the mushrooms and quick-cooking ones like bell peppers with the snow peas.
• Can I make this recipe gluten-free? Yes, you can. To make it gluten-free, substitute the soy sauce with tamari and use your favorite gluten-free noodles, such as those made from rice or corn.
• Is it possible to add another protein? Certainly. Cubed chicken, shrimp, or firm tofu would all be excellent additions. Cook the protein first, set it aside, and then add it back to the skillet with the noodles and sauce at the end.

Try More Recipes:

• Teriyaki Salmon And Kale Sheet Pan Supper Recipe
• Teriyaki Sheetpan Pork Recipe
• Teriyaki Shrimp And Pineapple Parcels Recipe