Teriyaki Noodle Broth Recipes

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TERIYAKI NOODLE BROTH



Teriyaki noodle broth image

A light ramen-like soup with noodles, chicken and a spiced stock base

Provided by Good Food team

Categories     Dinner, Lunch, Supper

Time 20m

Number Of Ingredients 10

1.4l hot vegetable stock (we used Marigold Swiss vegetable bouillon powder)
1 tsp grated fresh root ginger
2 tbsp teriyaki marinade or light soy sauce
½ tsp Chinese five-spice powder
85g fine egg or rice noodles
300g fresh stir-fry vegetables
85g mushrooms (any type), halved or sliced
100g skinless roast chicken , torn into shreds
1 tsp sesame seeds
chilli sauce , to serve

Steps:

  • Pour the stock into a large pan and heat until just simmering. Stir in the ginger and teriyaki marinade or soy sauce and then add the five-spice powder for a real flavour hit.
  • Add your chosen noodles and cook for 3-4 minutes, giving them a gentle stir to loosen them up every now and then. Tip in the stir-fry vegetables and mushrooms, cook for a couple of minutes, and then add the cooked chicken and simmer for a further 1-2 minutes.
  • Season the soup to taste and serve it as soon as possible. Ladle into 4 warmed bowls and sprinkle with the sesame seeds. Put the chilli sauce bottle on the table, so that everyone can fire up their soup with more heat if they want to.

Nutrition Facts : Calories 124 calories, Fat 2 grams fat, Carbohydrate 21 grams carbohydrates, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 2.6 milligram of sodium

EASY TERIYAKI NOODLES



Easy Teriyaki Noodles image

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

1/2 cup Tamari or soy sauce
1/4 cup water
1/2 cup fresh pineapple juice
2 cloves garlic (minced)
1 Tablespoon ginger (minced)
2 Tablespoons rice vinegar
1 Tablespoon arrowroot powder (or corn starch + 2 Tablespoons water)
1 Tablespoon sesame seeds
14 ounces bags of Shiraki noodles or rice noodles
2 carrots (peeled and cut into similar sized 1/4 inch pieces)
1 head broccoli (cut into florets)
1 bunch scallions (green onions, sliced thin)
1 cup mame (shelled edamame)
14 ounces extra-firm or sprouted tofu (cubed)
1/4 cup Teriyaki sauce recipe (above)
Sesame seeds
Thai basil

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

BEEF WITH BROCCOLI TERIYAKI AND RAMEN NOODLES



Beef with Broccoli Teriyaki and Ramen Noodles image

Using convenient ramen noodles and slicing the steak very thinly make this a fast recipe for busy families. To keep the steak juicy, be careful not to overcook it.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Two 3-ounce packages ramen noodles
1 pound skirt steak
1/4 cup chicken broth
3 tablespoons teriyaki sauce, such as Kikkoman
2 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon toasted sesame oil
5 tablespoons plus 1 teaspoon vegetable oil
4 cups broccoli florets (from 2 to 3 heads)
1 tablespoon finely chopped ginger (about one 1/2-inch piece)
2 cloves garlic, minced (about 1 tablespoon)
4 scallions, thinly sliced, plus more for garnish, optional
Toasted sesame seeds, for garnish

Steps:

  • Cover the noodles with hot water in a large bowl and place a small plate on top to keep them submerged; set aside to soak for 5 minutes. Drain the noodles well and set aside. Discard the flavor pouches or reserve for another use.
  • Cut the beef crosswise into 2- to 3-inch pieces and then rotate a quarter turn and slice thinly lengthwise across the grain, about 1/4-inch thick.
  • Stir together the chicken broth, teriyaki sauce, cornstarch, sugar and sesame oil in a small bowl or measuring cup and set aside.
  • Heat 1 tablespoon of the vegetable oil in a wok or a large nonstick skillet over high heat until lightly smoking. Add half of the beef and cook, stirring once, until brown on the outside and still juicy on the inside, 1 to 2 minutes. Remove with a slotted spoon to a large bowl. Repeat with an additional 1 tablespoon vegetable oil and the remaining beef.
  • Heat 1 tablespoon vegetable oil in the same skillet over high heat. Add the broccoli and cook, stirring frequently, until the broccoli just starts to soften, about 1 minute. Reduce the heat to medium and push the broccoli to the side. Add 1 teaspoon vegetable oil, the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add 1/4 cup water to the skillet and cook, stirring occasionally, until mostly evaporated, about 1 minute. Stir the chicken broth mixture briefly and add it to the skillet. Bring to a boil and cook, stirring occasionally, until thickened, about 1 minute. Add the beef and stir to coat. Transfer the beef to a large serving platter, leaving room for the noodles.
  • Wipe out the skillet and heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the ramen noodles and scallions and cook, stirring frequently, until heated through, about 1 minute. Transfer to the serving platter and garnish with additional scallions, if desired. Garnish the beef with toasted sesame seeds and serve.
  • Cook's Note: If you have extra time and want to cut your skirt steak very thinly, cut the steak into 4 pieces and freeze for 30 minutes before slicing. Cook until just seared and still juicy inside, about 1 minute per batch.

NO YOLKS NOODLES AND CHICKEN TERIYAKI



No Yolks Noodles and Chicken Teriyaki image

I got this off the package of No Yolks Noodles and was very pleasantly suprprised. You can use chicken or pork. Very quick, easy and tasty!

Provided by Jellyqueen

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

9 ounces No Yolks egg noodle substitute
1 (16 ounce) bag broccoli coleslaw mix
1 tablespoon oil
8 ounces chicken breasts or 8 ounces boneless pork chops
5 green onions, chopped
2 cloves garlic (I use more)
1 (10 3/4 ounce) can chicken broth
3 tablespoons teriyaki sauce (I use more)
2 teaspoons cornstarch
1/2 teaspoon red pepper flakes

Steps:

  • Cook NO YOLKS to package directions Add broccoli slaw at 4 minute mark, return to boil and cook for additional 2 minutes.
  • drain and keep warm.
  • In large frying pan, stir fry meat in oil until browned about 5 minutes.
  • Push meat to one side and add onion, garlic, cook 1 minute.
  • Mix 2T chicken broth and the cornstarch in a small bowl, whisk until smooth, pour into garlic and onion mixture.
  • Add remaining broth,teriyaki sauce and red pepper to pan and cook,stirring constantly until mixture thickens and boils.
  • Serve immediately over noodle broccoli mixture.

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