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Home Heerlijk & healthy: bruine rijst noedels met bimi en teriyaki champignons

Recipes

More and more people around me are eating vegetarian. I'm part of that group for the majority of the week too. Don't get me wrong — I genuinely love (good) meat, but I just don't feel the need to eat it every single day.

Eating with friends is honestly my favourite thing: it's the ultimate way to combine the enjoyable with the necessary. We all have to eat anyway — so why not make it a social affair?

I started by raiding my pantry basket and found some lovely brown rice noodles. Then it was time for Pinterest for a bit of inspiration; I quickly decided it was going to be something Thai. I combined ideas from a few different recipes and voilà: this delicious teriyaki mushroom / noodle / bimi dish was born! And it was a hit =D

You can also swap the bimi for broccoli if you prefer. Other than that, I'm especially curious what you think of the mushrooms — we absolutely loved them!

Recipe

Delicious & healthy: brown rice noodles with bimi and teriyaki mushrooms

These brown rice noodles with bimi and teriyaki mushrooms are healthy, flavourful and on the table in no time. Perfect for a weeknight meal with an Asian twist.

Course	Main course
Kitchen	Asian
Servings	3-4

Preparation time

Preparation time	15 min
Time in oven	15 min
Total	45 min

Equipment

Oven at 180°C
baking tray with baking paper
bowl
saucepan

Ingredients

Brown rice noodles
150 g mushrooms
1 tbsp olive oil
1 clove of garlic
200 g bimi
1/2 red chilli
2 spring onions
Good handful of roasted peanuts
FOR THE MUSHROOM SAUCE:
1 tbsp olive oil
1 tbsp lemon juice
2 tbsp honey
2 tbsp soy sauce
1 tbsp grated ginger
FOR THE NOODLE SAUCE:
1 tbsp soy sauce
2 tbsp olive oil
juice of 1/2 lemon
1 tbsp sesame oil
1 tbsp honey
1 cm ginger, grated
1 clove of garlic

brown rice noodles with bimi and teriyaki mushrooms

1. Preheat the oven to 180°C.

2. Mix all the ingredients for the mushroom sauce in a bowl. Gently brush the mushrooms clean and cut them into quarters. Stir them through the sauce so every mushroom is well coated. Spread them out on the baking tray and roast for 15 minutes.

3. Cook the noodles in a large pan of boiling water and add the bimi after 2 minutes.

4. Slice the chilli into rings and add to the pan as well (this takes some of the heat off).

5. Once the noodles are cooked, drain them.

6. Make the noodle sauce and stir it through the drained noodles.

7. Slice the spring onions into rings and toast the peanuts in a dry frying pan. Serve the noodles topped with the mushrooms, spring onions and peanuts. Enjoy!

Cooking mode Prevents your screen from going to sleep

This dish is not only delicious but also wonderfully nourishing. The brown rice noodles provide long-lasting energy, while the bimi and mushrooms add a great serving of vegetables. The toasted peanuts bring a lovely crunch as the finishing touch.

Tip: if you want to make the dish spicier, simply add extra red chilli. You can also marinate the mushrooms the night before so they absorb even more flavour. Store any leftovers in a sealed container in the fridge.

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