Soba Noodles With Roasted Teriyaki Mushrooms & Broccolini
A quick, healthy, and deeply satisfying meal featuring nutty buckwheat soba noodles tossed with a savory homemade teriyaki sauce and topped with perfectly roasted mushrooms and crisp-tender broccolini. It's a weeknight hero that feels gourmet.
Equipment
- Large rimmed baking sheet
- Large pot for boiling noodles
- Small saucepan
- Whisk
- Tongs or large spoons for tossing
Ingredients
- 8 oz dried soba noodles 100% buckwheat for gluten-free option
- 1 lb cremini or shiitake mushrooms cleaned and sliced 1/4-inch thick
- 1 bunch broccolini ends trimmed, cut into 2-inch pieces
- 1 tbsp neutral oil like avocado or grapeseed
- 1/3 cup low-sodium soy sauce or tamari tamari for gluten-free
- 3 tbsp mirin or substitute 2 tbsp rice vinegar + 1 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 2 tsp fresh ginger finely grated
- 2 cloves garlic minced
- 1 tsp toasted sesame oil
- 2 tsp cornstarch mixed with 1 tbsp cold water
- toasted sesame seeds and sliced green onion for garnish
Instructions
- Preheat your oven to 425°F (220°C). On a large, rimmed baking sheet, toss the sliced mushrooms and broccolini with the neutral oil, ensuring everything is lightly coated. Spread in a single layer—this is key for proper roasting, not steaming. Roast for 15-18 minutes, until the broccolini is bright green and crisp-tender and the mushrooms have shrunk and browned.
- While the vegetables roast, bring a large pot of generously salted water to a boil. Cook the soba noodles according to package directions, usually 4-5 minutes. Tip from me: Soba noodles cook fast and can turn mushy, so set a timer! Drain and rinse immediately under cold water to stop the cooking and remove excess starch, which gives you perfectly separate, springy noodles.
- In a small saucepan, combine the soy sauce, mirin, rice vinegar, honey, grated ginger, and minced garlic. Whisk together and bring to a simmer over medium heat. Let it bubble gently for 2 minutes to mellow the raw garlic and ginger. Trust me, this quick simmer makes a huge difference in flavor depth.
- Give your cornstarch-and-water slurry another stir (it settles quickly) and whisk it into the simmering sauce. Cook for another 30-60 seconds, whisking constantly, until the sauce thickens to a glossy, coat-the-back-of-a-spoon consistency. Remove from heat and stir in the toasted sesame oil. This is your flavor-packed, homemade teriyaki glaze.
- In a large mixing bowl, combine the rinsed soba noodles, the roasted mushrooms and broccolini, and the teriyaki sauce. Use tongs to toss everything together until every strand of noodle and piece of vegetable is beautifully coated. Divide among bowls and garnish generously with toasted sesame seeds and sliced green onions. Step back and admire your gorgeous, restaurant-worthy creation.
Notes
Chef's Tips:
• For the best texture, don't skip rinsing the soba noodles. It's non-negotiable for perfect results.
• Avoid overcrowding the baking sheet. If the vegetables are piled, they'll steam instead of roast.
• Serve immediately for the best texture, but the components can be prepped ahead for easy assembly.
Food Safety:
• Cool leftovers to room temperature within 2 hours before refrigerating
• Reheat to an internal temperature of 165°F (74°C)