I made this twice last week. It was so delicious the first time around that when we needed a quick dinner idea two days later, we didn’t hesitate to throw this dish together again. And man, I could devour a plate of these Teriyaki Soba Noodles with Roasted Mushrooms again right now!
I’m no stranger to asian stir fry noodle dishes. Growing up, it was one of my mom’s yummiest weeknight meals. Noodles, chicken, broccoli and a homemade teriyaki concoction. And so when I found this soba noodle dish on Sobremesa, I knew it would be delicious. My favorite part is the extremely generous amount of mushrooms that are involved! I love mushroom-centric dishes. I love it even more that they were roasted, cooked on their own, and then incorporated at serving. While the mushroom glaze and the noodle sauce are quite similar, cooking the mushrooms in their own sauce adds a great level of flavor complexity to this meal. One pot meals are great for their dishwashing and time saving ways, but using one extra pan to roast some of the ingredients can be so worth it.
I have made so many teriyaki sauces in my life, both makeshift with what I have on hand, as well as straight from a recipe, and this one was unlike any I have ever had. It was more acidic and savory than sweet and it worked so well with the vegetable filled dish. One 6 oz package of soba noodles was great. It made two generous dinner servings and some leftovers for a modest lunch. Between the two times I made this, I substituted normal broccoli and baby kale based on what I had around, and they worked just as well. This recipe does require you to have (or purchase) a pretty decent size pantry of asian staples. However they’re easy to put to use in other recipes – or to use again when you make this again. Give this Teriyaki Soba Noodles with Roasted Mushrooms dish a try!