Teriyaki Charred Broccoli and Shiitake Mushrooms with sesame noodles

Ingredients

Produce
- 8 oz Broccoli
- 1 Green onion
- 1 Red bell pepper
- 5 1/2 oz Shiitake mushrooms

Condiments
- 1 tsp Sriracha

Pasta & Grains
- 6 oz Linguine

Baking & Spices
- 1 tsp Multicolor sesame seeds
- 4 fl oz Teriyaki glaze

Oils & Vinegars
- 1/2 fl oz Sesame oil, toasted

Time
Total: 35M

Found on homechef.com

Description

Here's a fact you can "well, actually" your dining partner with: traditionally, teriyaki is a cooking method, not a sauce. What?!? Did we just blow your mind? Let us blow your mind further with this low-cal sesame noodle and broccoli dish. Pasta is tossed with a dressing that includes sweet teriyaki sauce and spicy Sriracha, then topped with roasted vegetables. Impress with trivia and taste with this low-cal "teriyaki" dinner.

Cut broccoli florets into bite-sized pieces. Trim and slice white portion of green onion into ½" pieces. Thinly slice green portion of green onions on an angle. Stem, seed, and slice red bell pepper into ¼" strips. Halve strips. Stem shiitake mushrooms and cut caps into ¼” strips. Discard stems.

Place bell pepper, broccoli, shiitake mushrooms, and white portions of green onion on prepared baking sheet. Toss with 2 tsp. olive oil, season with ¼ tsp. salt and a pinch of pepper, and spread into a single layer. Roast until vegetables are tender and broccoli florets just begin to char, 14-16 minutes. Remove from oven and rest 5 minutes. While vegetables roast, cook pasta.

Add linguine to boiling water and cook until al dente, 10-12 minutes. Drain in colander and return to pot. While pasta cooks, make sesame dressing.

In a medium mixing bowl, stir together teriyaki glaze (reserve 1 Tbsp. for garnish), Sriracha (to taste), sesame oil, and 2 Tbsp. water.

Add dressing to pot with pasta along with half the green portion of green onion (reserve remaining for garnish). Toss to combine.

Place a serving of pasta on a plate and top with roasted vegetables. Garnish with sesame seeds, remaining green portions of green onions, and drizzle with reserved teriyaki glaze.

Engaging. Instinctive. Curious.

Directions

1 Before Cooking Preheat oven to 425 degrees Bring a medium pot of lightly salted water to a boil Thoroughly rinse produce and pat dry Prepare a baking sheet with foil and cooking spray Place a colander in the sink Prepare the Ingredients Cut broccoli florets into bite-sized pieces. Trim and slice white portion of green onion into ½" pieces. Thinly slice green portion of green onions on an angle. Stem, seed, and slice red bell pepper into ¼" strips. Halve strips. Stem shiitake mushrooms and cut caps into ¼” strips. Discard stems. 2 Roast the Vegetables Place bell pepper, broccoli, shiitake mushrooms, and white portions of green onion on prepared baking sheet. Toss with 2 tsp. olive oil, season with ¼ tsp. salt and a pinch of pepper, and spread into a single layer. Roast until vegetables are tender and broccoli florets just begin to char, 14-16 minutes. Remove from oven and rest 5 minutes. While vegetables roast, cook pasta. 3 Cook the Pasta Add linguine to boiling water and cook until al dente, 10-12 minutes. Drain in colander and return to pot. While pasta cooks, make sesame dressing. 4 Make the Dressing In a medium mixing bowl, stir together teriyaki glaze (reserve 1 Tbsp. for garnish), Sriracha (to taste), sesame oil, and 2 Tbsp. water. 5 Toss the Pasta Add dressing to pot with pasta along with half the green portion of green onion (reserve remaining for garnish). Toss to combine. 6 Plate the Dish Place a serving of pasta on a plate and top with roasted vegetables. Garnish with sesame seeds, remaining green portions of green onions, and drizzle with reserved teriyaki glaze. With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever. Sign Up Today Download Recipe Card

Nutrition

Nutrition per serving Calories 511 Carbohydrates 92g Fat 12g Protein 15g Sodium 1254mg