Teriyaki Asian Noodles And Vegetables Recipes

TERIYAKI NOODLES

Steps:

• Prepare one batch of teriyaki sauce
• Add sesame oil, sliced mushrooms, broccoli florets, sugar snap peas, and green onions to a large skillet
• Cook over medium high heat for 15 - 20 minutes, until mushrooms release and cook off their liquid
• During the last 10 minutes, prepare the ramen noodles according to package instructions and discard the flavor packets
• Once vegetables are done cooking, add the ramen noodles and homemade teriyaki sauce to the skillet and stir to combine
• Salt or add soy sauce to taste, if desired
• Serve as is, or top with sweet chili sauce for a spicy kick

TERIYAKI ASIAN NOODLES AND VEGETABLES

Steps:

• Prepare the vegetables as directed (bell pepper through scallions), since once you've got the noodles and tofu started, it all goes very fast from there. Set aside.
• Cook the noodles according to package directions until al dente, then drain.
• Meanwhile, cut the tofu into 6 slabs crosswise and blot very well with clean tea towels or paper towels. Or, better yet, if you have a tofu press, press the tofu ahead of time. In either case, cut into dice.
• Heat the oil in a stir-fry pan. Add the tofu and stir-fry over medium-high heat, stirring often, until golden on most sides, 5 to 8 minutes.
• Add the bell pepper, mushrooms, and green beans. Stir-fry for 2 to 3 minutes longer, just until the vegetables are tender-crisp. Stir in the scallions.
• Once the noodles are done and drained, add them to the pan along with the teriyaki, ginger, and pepper. Stir-fry just until everything is well blended and piping hot. Add more teriyaki marinade to taste, if you'd like.
• Sprinkle some sesame seeds or nuts over the top of the dish, if using, or pass them around. serve at once straight from the pan, passing around hot seasoning for spicing up individual servings.

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.

TERIYAKI SHRIMP AND VEGETABLE STIR-FRY

Steps:

• Slice the stem ends of the bok choy off to separate the leaves. Wash and drain the leaves; discard the ends. Cut the leafy green part of the leaves from the white part, keeping both parts separated.
• Heat a large skillet or wok over high heat; add oil. Cook and stir ginger in the hot oil for 1 minute. Add shrimp and continue cooking until they are bright pink and opaque, reducing heat as necessary to prevent burning, 2 to 3 minutes.
• Stir white pieces of bok choy, broccoli, zucchini, soy sauce, vermouth, brown sugar, and rice vinegar into the skillet. Cover and continue cooking until bok choy begins to soften, 4 to 5 minutes.
• Stir to coat the vegetables with the liquid. Sprinkle with cornstarch and stir until it mixes in and disappears. Top with the green pieces of bok choy, cover, and continue cooking until leaves start to wilt and the sauce thickens, 1 to 2 minutes. Stir to coat everything with sauce. Serve hot.

FRIED SOBA NOODLES AND VEGETABLES IN TERIYAKI SAUCE

Steps:

• Heat 2 quarts water to boiling for the noodles.
• To make the teriyaki sauce, heat the rice wine vinegar, brown sugar, soy sauce, ginger, and scallions to a boil over medium heat. Let cook for 7 minutes, then whisk in cornstarch slurry and cook for another 3 minutes or so, to allow to thicken. Remove from heat and cool to room temperature.
• Boil the noodles until tender, drain well, toss with about 1/4 cup of the oil to keep noodles from sticking and set aside.
• Heat the oil to deep-fry the noodles in a deep fryer to 375 degrees F, or as directed for similar foods.
• For the vegetables, heat 2 tablespoons of the grapeseed oil in a wok over medium high heat, reserving the rest of the oil. Saute celery and carrots until they begin to soften, about 5 minutes and add mushrooms and cook until they are soft and begin to give up their juices. Remove the vegetables to a utility plate, and add the other 2 tablespoons oil to the wok over medium heat. Add the cabbage to the wok and cook until tender, about 10 to 15 minutes.
• While the cabbage is cooking, deep-fry the noodles and drain on paper toweling.
• Return the celery/carrot/mushroom mixture to the cabbage, add the water chestnuts, and stir to combine. Add the teriyaki sauce and cook for 5 minutes to heat through and integrate flavors. Season with salt and freshly ground black pepper, to taste, and serve with fried noodles, topped with bean sprouts.