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No-Chick'n and Teriyaki w/ Noodles Recipe (with Video)

Sesame-free, Intermediate, Vegan
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Discover our No-Chick'n and Teriyaki w/ Noodles Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 20min | Cook 25min


Main Ingredients
- 3 c Broccoli, steamed
- 200 g noodles
Mushroom "Wings"
- 12 oz Oyster or Maitake mushrooms
- 2 c Bread crumbs
- 1 c Aquafaba, OR plant milk mixed with 2 tsp ground flax
- 0.5 c Arrowroot starch
- 0.25 c oat flour
Teriyaki Sauce
- 0.75 c Pineapple Juice
- 0.25 c Coconut aminos
- 0.333 c Ketchup, unsweetened or tomato paste
- 0.5 c date paste
- 2 tbls Apple cider vinegar
- 1.5 tbls Ginger, grated
- 3 clove Garlic, minced
- Chili flakes, to taste
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Bread the mushrooms
1. Break mushrooms into appropriate size pieces.
2. Combine arrowroot and oat flour in a bowl.
3. One at a time, dip mushroom pieces into the liquid, then flour mixture, back in the liquid, then bread crumbs.
4. Continue until all pieces are nicely coated.
5. Add breaded pieces to a parchment-lined baking sheet and bake at 350F for 10-15 minutes or until golden brown.
Prepare the broccoli
1. Prepare your broccoli by steaming it to desired tenderness.
Prepare the sauce
1. Combine sauce ingredients in a saucepan and simmer on low for 5-10 minutes or until thickened.
Prepare the noodles
1. Boil noodles according to package instructions.
2. Strain and set aside.
Finishing it up
1. Remove mushrooms “wings” from the oven and brush generously with teriyaki sauce.
2. Bake an additional 10-15 minutes.
3. Assemble your dish by combining your noodles, broccoli, and teriyaki sauce.
4. Top with teriyaki mushroom “wings”.
5. Add extra teriyaki sauce if desired.

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