Pineapple Teriyaki Yakisoba Noodles Recipes

VEGGIE TERIYAKI STIR-FRY WITH NOODLES

Steps:

• Bring a pot of water to boil and cook the noodles until al dente, according to package directions. Drain and rinse well to remove any excess starch. Set aside.
• Meanwhile, warm a large skillet over medium heat. Add the oil, onion and salt. Cooking, stirring occasionally, until the onion is tender, about 4 to 6 minutes.
• Add the remaining vegetables and cook until they are tender and caramelizing on the edges, stirring every minute or two. Given the volume of vegetables, this will take about 10 to 15 minutes.
• Once the vegetables are done, add the noodles and 1/2 cup teriyaki sauce to the pan. Stir to combine, and cook just until the ingredients are all warmed through, about 1 minute. Feel free to add more teriyaki sauce if you like your noodles extra-saucy.
• Remove the skillet from the heat. Add toasted sesame oil, to taste (a little goes a long way/toss with tongs if you need help mixing the noodles into the veggies). Add the sesame seeds.
• Serve the noodles in bowls with sliced green onion and a little sprinkle of sesame seeds on top. Leftovers keep well, covered and refrigerated, for up to 4 days.

PINEAPPLE TERIYAKI NOODLES

Steps:

• Fill a pot with very hot water; add in the noodles and let steep for about 30-35 minutes.
• Meanwhile in a small bowl whisk/combine cornstarch with pineapple juice.
• In a small skillet, heat oil and saute the garlic for about 1 minute.
• Add in the pineapple/cornstarch mixture and soy sauce; cook on low heat stirring for 1-2 minutes until thickened.
• Drain the noodles under a colinder, then using a scizzors cut the noodles into about 3-inch lenghs.
• In a large skillet add in the red bell and 2 tablespoons water (can use oil in place of water); cook until crisp-tender (about 1-2 minutes).
• Add in the noodles with the sauce and toss to combine.
• Cook over medium heat until heated through and the noddles are transparent and soft.
• Season with salt and pepper.

PINEAPPLE TERIYAKI YAKISOBA NOODLES

Steps:

• In a small bowl combine teriyaki sauce, soy sauce, garlic, and pineapple juice, set aside.
• In a large pan over medium high heat, cook the olive oil until simmering.
• Add the green bell pepper and red onion to the pan. Cook and stir for 5-10 minutes until both are softened to your preference.
• Add in the liquid sauce mixture and the pineapple chunks. Cook another minute to warm through.
• Stir in the yakisoba noodles and cook for about 3-5 minutes until warmed and coated in sauce.
• Serve warm.

PINEAPPLE TERIYAKI STEAK

Steps:

• Cut meat into 1/8-inch slices and place in a slow cooker.
• In a small bowl, combine soy sauce, reserved pineapple juice, gingerroot, sugar oil and garlic.
• Pour sauce mixture over meat. Cover and cook on LOW 6 to 7 hours.
• Turn control to HIGH. Stir in pineapple. Combine cornstarch and water in a small bowl; add to cooker.
• Cook, stirring, until slightly thickened.