This article was originally published by The Mennonite

March recipe: Teriyaki steak soba noodles with mushrooms

We love making teriyaki steak soba noodles with mushrooms in the colder months, cooking steak and mushrooms in a cast iron skillet and tossing them with soba noodles in a rich homemade teriyaki sauce for a warm family meal.

Yield: Serves 4


  • 6 ounces soba noodles, cooked (three to four minutes in boiling water)
  • 1 pound mushrooms, sliced
  • 1/2 pound steak (we used skirt steak)
  • 5 green onions, cut on the diagonal (optional, for garnish)
  • 1 tablespoon canola oil (if using a skillet to cook)

Teriyaki sauce:

  • 1 1/2 tablespoons fresh ginger, grated
  • 3 garlic cloves, crushed
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons brown sugar
  • 1/4 cup water


  1. For the teriyaki sauce: In a food processor or blender, combine all teriyaki ingredients (ginger, garlic, soy sauce, rice vinegar, brown sugar and water). Blend until smooth. Divide in two equal portions.
  2. In a zip-top bag or shallow bowl, marinate the steak for 15 minutes in half of the teriyaki sauce.
  3. Preheat a grill or large skillet on high for 5-10 minutes, until just smoking. Remove the steak from the marinade it has been soaking in and discard the marinade.
  4. If using a skillet, add one tablespoon of oil to the skillet before searing the steak. If using a grill, clean thoroughly prior to use. Cook the steak (on either the skillet or grill) on high heat for three to five minutes per side, depending on the thickness of your steak. Cook to your desired doneness. We like medium-rare for this dish. Remove the steak from the heat and allow to rest on a cutting board (loosely covered with foil) while you cook the mushrooms.
  5. Add the sliced mushrooms to the empty skillet or grill, and cook on high heat for three to five minutes, until starting to brown. Note: If you would like crispier mushrooms, continue cooking for another three to five minutes.
  6. To serve, slice steak thinly and toss with soba noodles, cooked mushrooms and reserved teriyaki sauce. Garnish with green onions and serve as a hot or cold dish. Keeps well as a leftover.

The Hungry Hounds is the food blog of Paul and Rebecca Shetler Fast.

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