TERIYAKI NOODLES
Provided by Rachael Ray : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil, over medium heat. Salt the water, add the pasta and cook to al dente. Drain the pasta and put it into a serving bowl.
- Heat the oil in a skillet or wok over high heat. Add the meat and stir-fry for a couple minutes. Add a liberal amount of coarse black pepper, the scallions, edamame, ginger, and garlic. Stir-fry for 2 minutes more and stir in the teriyaki sauce. Add the stir-fry to the noodles and toss. Serve.
TERIYAKI NOODLES
Add an Asian twist to noodles with teriyaki sauce - perfect for dinner that's ready in 40 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- In small bowl, pour hot water over dried mushrooms. Let stand about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture from mushrooms. Remove and discard stems; cut caps into 1/2-inch strips.
- Meanwhile, cook and drain noodles as directed on package.
- In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 3 minutes, stirring frequently. Stir in all mushrooms; cook 3 minutes, stirring frequently. Stir in teriyaki sauce; reduce heat. Partially cover and simmer about 2 minutes or until vegetables are tender. Stir in noodles, cilantro and sesame seed.
Nutrition Facts : Calories 300, Carbohydrate 51 g, Cholesterol 0 mg, Fat 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 1/2 g, ServingSize 1 Serving (about 2 cups), Sodium 930 mg, Sugar 7 g, TransFat 0 g
EASY TERIYAKI NOODLES
Easy Teriyaki noodles take less than 10 minutes from start to finish. Add some air-fried tofu and sauteed vegetables and turn this quick teriyaki noodle recipe into a fabulous meal. You will love these noodles plain or loaded with your favorite veggies with a homemade, healthy sugar-free sauce.
Provided by Kathy Carmichael
Categories Entrees
Time 10m
Number Of Ingredients 17
Steps:
- In a small bowl, combine arrowroot powder or corn starch with 2 Tablespoons water and form a paste. Set aside.
- Add all the remaining ingredients in a small saucepan and cook on medium-low until heated through.
- Add the arrowroot (or cornstarch) paste, stir into the saucepan, and reduce the temperature to low.
- The sauce will thicken as it heats.
- If using Shirakii noodles, follow the package instructions.
- Or, is using rice noodles, follow the directions on the package.
- Rinse and drain.
- Transfer noodles to a bowl.
- Add 1/4 cup homemade teriyaki sauce and toss to coat. Add additional sauce in small amounts to get the amount preferred. The goal is to lightly coat the noodles, not soak them in the sauce.
- Serve with sesame seeds and Thai basil if desired.
- Cut tofu into cubes and marinate overnight in 1/4-1/2 cup teriyaki sauce if using tofu.
- Follow the directions for baking, air-frying, or cooking in a skillet (link). Cooking tofu
- In a skillet, saute onions and mushrooms until onions are translucent and mushrooms are browned.
- Add carrots, broccoli, and name and stir to combine-Cook for 10 minutes on medium-low.
- If eating teriyaki noodles plain, toss in sauce and garnish with sesame seeds and Thai basil.
- To add tofu and vegetables, toss the noodles in sauce and plate.
- Add the sauteed vegetables and cooked tofu pieces.
- Sprinkle with sesame seeds and Thai basil leaves for added flavor.
- Drizzle with additional sauce if desired.
Nutrition Facts : ServingSize 1 g, Calories 401 kcal, Carbohydrate 75 g, Protein 16 g, Fat 4 g, Sodium 1753 mg, Fiber 6 g, Sugar 8 g, SaturatedFat 1 g, TransFat 0.002 g, UnsaturatedFat 3 g
SIMPLE TERIYAKI SAUCE
This simple but amazing teriyaki sauce will take your chicken and rice to the next level!
Provided by Goat Berry Kitchen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 11m
Yield 12
Number Of Ingredients 8
Steps:
- Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
- Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.
Nutrition Facts : Calories 21 calories, Carbohydrate 5 g, Fiber 0.1 g, Protein 0.4 g, Sodium 302.1 mg, Sugar 3.4 g
BEEF TERIYAKI NOODLES
A quick homemade teriyaki sauce coats tender steak and vegetables, tossed with tender noodles for a quick, easy, and tasty meal! Add some diced green onions or a sprinkling of sesame seeds to serve, if you'd like. You can swap up the vegetables to use what you have on hand, or like best!
Provided by Rebekah Rose Hills
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.
- Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, and bell pepper, season lightly with salt and pepper, and saute, stirring occasionally, until lightly caramelized and tender, about 8 minutes. Add minced garlic and cook until garlic is fragrant, about 1 minute. Transfer vegetables into a bowl and set aside.
- Heat remaining oil in the skillet until hot. Add steak strips and sear until nicely browned on each side and steak is cooked to medium (or cook longer to your tastes). Season steak lightly with salt and pepper while it cooks.
- Meanwhile, combine soy sauce, water, brown sugar, vinegar, cornstarch, and ginger in a bowl to make the teriyaki sauce. Whisk until sauce is well blended.
- Add vegetables back into the skillet once steak is cooked and pour teriyaki sauce over everything. Bring mixture to a simmer, and cook until the sauce thickens up, about 2 minutes. Add cooked noodles and gently stir to evenly coat noodles with the sauce and distribute meat and vegetables evenly. Taste, and adjust the seasonings if desired.
Nutrition Facts : Calories 514.5 calories, Carbohydrate 63.5 g, Cholesterol 40.6 mg, Fat 19.1 g, Fiber 4.8 g, Protein 24 g, SaturatedFat 5.7 g, Sodium 1854.8 mg, Sugar 15.7 g
BEEF TERIYAKI NOODLES
At our house, we love to combine fresh ingredients with a pantry product. This version starts with beef, onions, peppers and mushrooms, since we always have them on hand, but make the dish your own-bring out your inner chef! -Richard Robinson, Park Forest, Illinois
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Prepare noodle mix according to package directions., Meanwhile, sprinkle beef with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry 6-8 minutes or until no longer pink. Remove from pan; discard drippings., Stir-fry vegetable blend and mushrooms in remaining oil 3-4 minutes or until vegetables are tender., Return beef to pan. Stir in noodle mixture; heat through.
Nutrition Facts : Calories 403 calories, Fat 20g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 541mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.
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