Teriyaki mushroom 'meatballs' with soba noodles

Instructions

1. Lightly spray a large, deep non-stick frying pan with oil and heat over medium-high heat. Cook mushrooms for about 10 minutes, stirring occasionally, or until excess liquid has evaporated. Add onion, garlic and ginger and cook, stirring, for a further 4-5 minutes, until onions are soft and mushrooms are lightly browned. Transfer to a large bowl and set aside to slightly cool.
2. Add breadcrumbs, oats, eggs and coriander to mushroom mixture, season with salt and pepper and mix to combine. Cover and refrigerate for 1 hour.
3. Preheat oven to 180°C. Line a baking tray with baking paper. Shape the mushroom mixture into 16 balls. Place balls on prepared tray and lightly spray with oil. Bake for 20 minutes or until lightly golden.
4. Combine teriyaki sauce and 100ml water in a large frying pan and bring to a simmer over medium heat. Add ‘meatballs’ and simmer, stirring occasionally, for about 5 minutes or until sauce has reduced and coats the meatballs with a sticky glaze.
5. Meanwhile, bring a large saucepan of water to the boil. Add edamame beans. Return water to the boil and add noodles. Boil for 3-4 minutes, until noodles are tender. Drain and return to the pan. Add carrot and lime juice and toss to combine. Divide the noodles and ‘meatballs’ evenly among 4 plates. Sprinkle with coriander leaves.