Mushroom Teriyaki Noodles Recipes

BEEF-MUSHROOM TERIYAKI NOODLES

Beef-Mushroom Teriyaki Noodles image

Here's an easy one-dish Asian meal for four, ready to serve in 20 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

5 cups uncooked fine egg noodles (8 oz)
2 green onions
1 tablespoon vegetable oil
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1 cup julienne carrots (from 10-oz bag)
1 cup red bell pepper strips
1 lb boneless beef top sirloin, cut into thin bite-size strips
1/2 cup teriyaki marinade and sauce (from 10-oz bottle)
2 teaspoons cornstarch

Steps:

Cook and drain noodles as directed on package.
Meanwhile, diagonally slice onions; set green tops aside. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook mushrooms, carrots, peppers and white portion of onions in oil 5 minutes, stirring occasionally, until soft. Remove mixture from skillet to bowl; cover to keep warm.
In same skillet, cook beef 1 to 2 minutes or just until meat begins to brown; drain. In small bowl, mix teriyaki marinade and cornstarch until blended. Stir teriyaki mixture and mushroom mixture into skillet. Heat to boiling over medium heat, stirring constantly, until sauce is thickened.
In large serving bowl, toss noodles with beef mixture and reserved green onion tops. Serve immediately.

Nutrition Facts : Calories 450, Carbohydrate 46 g, Cholesterol 120 mg, Fiber 3 g, Protein 41 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (1 3/4 Cups), Sodium 1290 mg, Sugar 8 g, TransFat 0 g

TERIYAKI NOODLES

Teriyaki Noodles image

Provided by Rachael Ray : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Salt
1 pound whole-wheat spaghetti
3 tablespoons high-temperature cooking oil, such as canola, sunflower, or peanut
3/4 pound flank steak, patted dry and thinly sliced on an angle
Coarse black pepper
1 bunch scallions, cleaned and trimmed of root ends and rough tops, sliced on an angle
1 cup frozen shelled edamame, defrosted
2 inches fresh gingerroot, peeled and grated or finely chopped
3 to 4 garlic cloves, grated or chopped
1/3 cup teriyaki sauce

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.

BEEF & MUSHROOM TERIYAKI STIR FRY

Beef & Mushroom Teriyaki Stir Fry image

I found this recipe in my mother's conglomeration of clippings and "lost" recipe's. I think this is from a home ecconomics class that my sister took in high school (it looks like her writing). I'm so glad I found this. I told my mother, I'm sure she's going to want this recipe back. This is a delicious stir fry and simple to make. I slice the beef and onions and marinate for a day or two (turning occasionally) and I double the marinade. Then, when ready to cook your meal is ready in less than 30 minutes. If you want a thicker sauce, add a little cornstarch to thicken at the end of cooking.

Provided by JenzyGirl

Categories Meat

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup soy sauce
1/2 cup water
2 tablespoons sugar
2 medium onions, sliced lengthwise
1 tablespoon vinegar
1 teaspoon minced garlic
3/4 teaspoon ground ginger
2 lbs flank steaks, sliced in strips
1 lb fresh mushrooms
1/4 cup oil
2 cups cabbage, Finely Shredded
1 lb bean sprouts
8 ounces sliced water chestnuts

Steps:

Marinade: Combine soy sauce, water, sugar, onions, vinegar, garlic and ground ginger. Add beef to marinade cover and refrigerate for two hours or overnight.
In skillet, heat oil and saute mushrooms for 3 minutes.
Add cabbage and saute for 2 minutes.
Add beef and marinade and stir fry for 5 minutes.
Add bean sprouts and water chestnuts and stir fry 5 minutes or until meat is done.

Nutrition Facts : Calories 331.3, Fat 16.6, SaturatedFat 5, Cholesterol 46.5, Sodium 1079.7, Carbohydrate 16.9, Fiber 3.3, Sugar 9.2, Protein 30.2

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