Season Feast - Day 3
Warm Noodle Salad with Teriyaki Broccoli and Mushrooms
Here we introduce seasonal greens to two Asian sauces that add a kick of taste. Broccoli and mushrooms are fried in teriyaki, the Japanese sauce on soy and mirin - a sweet Japanese rice wine related to sake. We also bring in satay sauce. It is tied to the Indonesian kitchen and gets a creamy richness from peanuts. This is a good companion for the mix of fried Tuscan kale, carrots, and the marinated yellow peas.
In Japanese the word teriyaki points to both a visual quality and a kitchen technique: teri describes the gloss that the sauce brings to food, while yaki refers to the actual act of frying.
Broccoli*, whole grain noodles* (whole grain DURUM flour*, WHEAT flour*, salt), carrot*, water, mushroom*, yellow peas*, Tuscan kale*, coconut milk* (coconut*, coconut water*), sweet chili sauce* (water, sugar*, rice vinegar*, salt, garlic*, red chili*), lime*, SOY sauce* (water, SOYBEANS*, WHEAT*, salt, koji), PEANUTS*, cane sugar*, cilantro*, PEANUT BUTTER* (PEANUTS*, salt), lime juice*, brown rice vinegar* (water, brown rice*), sunflower oil*, mikawa mirin* (sweet rice*, water, rice culture*), garlic*, corn starch*, ginger*, turmeric*, coriander seeds*, crushed red pepper flakes*, sea salt, curry madras spice mix* (contains MUSTARD seeds).
* = organic
Potential allergens: Noodles: Gluten Satay sauce: Soy, gluten, peanuts, mustard seeds Teriyaki sauce: Soy, gluten Peanuts
Nutritionals pr. 100 g Energy: 495 kJ / 118 kcal Fat: 3.4 g Saturated fatty acids: 1.3 g Carbohydrates: 20 g Sugars: 3.5 g Fiber: 4.3 g Protein: 6.3 g Salt: 0.45 g
Before preparing your meal we recommend reading the instructions thoroughly and gathering the kitchen supplies you will need, as well as rinsing all vegetables and herbs. The rest is smooth sailing.
- Bring a saucepan of salted water to a boil. Boil the noodles until tender, but with a bit of a bite, 3 to 4 minutes. Drain and immediately rinse under cold water to keep them from sticking together.
- Cut the broccoli into bite-sized pieces and cut the mushrooms in half.
- Set a frying pan over medium heat. Add enough oil to coat. Pan-roasted broccoli and mushrooms until browned, 2 to 3 minutes.
- Pour the dark teriyaki sauce into the pan. Reduce the heat to low and toss well to coat the vegetables in the sauce. Transfer to a bowl and keep warm.
- Meanwhile, separate the Tuscan kale leaves from the stems and then cut the leaves into small strips.
- Set another frying pan over medium heat. Add enough oil to coat. Add the kale, carrots and marinated yellow peas and pan-roast for 2 minutes.
- Add the noodles, peanuts and the light brown satay sauce and give it all a quick stir. Cook until the noodles are warmed through. Transfer to a bowl, season with salt and sprinkle cilantro leaves on top.
- Pour the spicy chili dressing into a small bowl and eat together with pan-roasted teriyaki-broccoli and mushrooms and the warm noodle salad.