Teriyaki Mushroom And Egg Noodle Bowls 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.

TERIYAKI NOODLES

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.

MUSHROOM TERIYAKI NOODLES

Steps:

• Heat a large pot of water to a boil, salt it, add the pasta and cook to al dente.
• After you drop the pasta in the water, heat the oil over high heat in a skillet. When the oil smokes up, add the mushrooms and brown 3 to 4 minutes. Season with pepper, and then add the ginger, garlic, edamame and scallions. Stir fry 2 minutes more.
• Drain the pasta, toss with the vegetables and dress with the teriyaki, to taste.

BEEF TERIYAKI NOODLE BOWL

Steps:

• Combine garlic and 1/2 teaspoon sugar in a zip-top bag. Mix in 1/4 cup plus 2 tablespoons soy sauce, 1/4 cup plus 2 tablespoons sake, and ginger paste. Reserve 1/4 cup sauce. Add beef in the remaining sauce. Let the meat marinate for 30 minutes.
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
• Transfer the remaining marinade mixture to a saucepan. Add the remaining sugar and 1/4 cup water. Bring to a boil over medium-high heat. Combine remaining water and cornstarch. Remove the saucepan from the heat and stir in the cornstarch mixture. Return the pan to the heat and cook, stirring frequently, until the sauce is thickened. Reduce the heat to the lowest setting and keep the sauce warm.
• Heat avocado oil in a large skillet or wok over medium-high heat. Add the beef and stir-fry for 1 minute. Turn the heat to medium and cook until the meat is cooked through and no longer pink, about 5 more minutes. Pour in the warmed sauce. Mix to combine.
• Assemble bowl with noodles and beef mixture. Serve immediately.