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.