Teriyaki Asian Noodles And Vegetables Food

VEGETABLE TERIYAKI NOODLES - TERIYAKI STIR FRY NOODLES

Steps:

• First, put a large pot of water on to boil. When it boils, add in the noodles.
• Once the noodles are cooked, drain them in a colander or strainer. Rinse noodles under a running tap with some cold water, and then add in 2 teaspoons of vegetable oil and mix well, so they don't stick together.
• Heat 2 tablespoons of oil in another pan, and add chopped garlic. Mix well and saute for a minute.
• Add all the vegetables, ground pepper and chili flakes, and saute them till vegetables are almost cooked but still crunchy.
• Add in the teriyaki sauce and let everything soak up the sauce for a few minutes.
• Now add in the cooked noodles, mix well and let them soak up the remaining sauce.
• Add hot sauce and salt to taste. Mix well and cook for a few more minutes.
• Garnish Vegetable Teriyaki Noodles with some sesame seeds and roasted peanuts. Enjoy!
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• ENJOY THIS RECIPE.

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.

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.

TERIYAKI VEGETABLE STIR-FRY WITH RAMEN NOODLES

Steps:

• Separate bok choy leaves from stems. Cut leaves into 2-inch pieces; cut stems into 1/4-inch slices. Set aside.
• Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add carrots, bell pepper and bok choy stems; cook and stir 3 minutes. Add water; increase heat to high. Break noodles into small pieces; add to water. Discard seasoning packet from soup mix or reserve for another use. Cover; cook 3 minutes.
• Add bok choy leaves, bean sprouts and corn. Stir in teriyaki baste and glaze. Cook and stir 1 to 2 minutes or until vegetables are crisp-tender and mixture is thoroughly heated.

TERIYAKI CHICKEN WITH ASIAN NOODLES

Steps:

• Combine the Hoisin, Mirin, teriyaki sauce, sugar, ginger and sesame oil in a mixing bowl. Add the chicken in the marinade for 15 minutes.
• Heat the garlic oil in a large shallow frying pan.
• Place marinated chicken (reserve marinade) into pan and saute until golden.
• Add reserved marinade to the pan with chicken and turn down heat to a gentle simmer for about 15 minutes.
• Cut into a piece of chicken to make sure it's cooked through and the juices are clear.
• Remove cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up to let the liquid boil down to a thick dark syrup.
• Return the chicken pieces to pan and stir well to coat chicken in the sticky savoury syrup.
• To Make Asian Noodles: Prepare noodles according to package instructions
• Combine sesame oil, vinegar, soy sauce, hot chili oil and Hoisin and set aside.
• In a heated saute pan, toss vegetables until steamed. Add noodles. After a few minutes, pour in sauce. Toss to mix thoroughly, cooking for a few more minutes before serving with Teriyaki Chicken and garnishing with chopped cilantro.