Teriyaki Noodles Food

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TERIYAKI NOODLES



Teriyaki Noodles image

Add an Asian twist to noodles with teriyaki sauce - perfect for dinner that's ready in 40 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 10

1 cup hot water
6 dried Chinese black or shiitake mushrooms (1/2 oz)
8 oz uncooked soba (buckwheat) noodles or whole wheat spaghetti
1 tablespoon vegetable oil
1 large onion, sliced
1 package (8 oz) sliced mushrooms (3 cups)
8 oz fresh shiitake, crimini or baby portabella mushrooms, sliced
1/3 cup teriyaki sauce
1/4 cup chopped fresh cilantro
1 tablespoon sesame seed, toasted, if desired

Steps:

  • In small bowl, pour hot water over dried mushrooms. Let stand about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture from mushrooms. Remove and discard stems; cut caps into 1/2-inch strips.
  • Meanwhile, cook and drain noodles as directed on package.
  • In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 3 minutes, stirring frequently. Stir in all mushrooms; cook 3 minutes, stirring frequently. Stir in teriyaki sauce; reduce heat. Partially cover and simmer about 2 minutes or until vegetables are tender. Stir in noodles, cilantro and sesame seed.

Nutrition Facts : Calories 300, Carbohydrate 51 g, Cholesterol 0 mg, Fat 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 1/2 g, ServingSize 1 Serving (about 2 cups), Sodium 930 mg, Sugar 7 g, TransFat 0 g

BEEF TERIYAKI NOODLES



Beef Teriyaki Noodles image

At our house, we love to combine fresh ingredients with a pantry product. This version starts with beef, onions, peppers and mushrooms, since we always have them on hand, but make the dish your own-bring out your inner chef! -Richard Robinson, Park Forest, Illinois

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 envelope (4.6 ounces) lo mein noodles and teriyaki sauce mix
1 pound beef flat iron steak or top sirloin steak, cut into bite-size pieces
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
2 cups frozen pepper and onion stir-fry blend
1 cup sliced fresh mushrooms

Steps:

  • Prepare noodle mix according to package directions., Meanwhile, sprinkle beef with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry 6-8 minutes or until no longer pink. Remove from pan; discard drippings., Stir-fry vegetable blend and mushrooms in remaining oil 3-4 minutes or until vegetables are tender., Return beef to pan. Stir in noodle mixture; heat through.

Nutrition Facts : Calories 403 calories, Fat 20g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 541mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.

MUSHROOM TERIYAKI NOODLES



Mushroom Teriyaki Noodles image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 10

Salt
1 pound whole wheat spaghetti
2 tablespoons high-temperature cooking oil
1 pound shiitake mushrooms, sliced
Coarse black pepper
1-inch piece peeled ginger, minced or grated
2 cloves garlic, minced
1 cup shelled edamame, defrosted
1 bunch scallions, thinly sliced on an angle
1/3 cup teriyaki sauce

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.

TERIYAKI CHICKEN AND NOODLES



Teriyaki Chicken and Noodles image

We really enjoy this simple stir-fry. I usually add minced garlic, minced ginger, and any other veggies I happen to have on hand, so it never seems to come out the same way twice. From Bon Appetit, May 1998.

Provided by lazyme

Categories     Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

8 ounces soba noodles, halved
1 tablespoon sesame oil
2 tablespoons vegetable oil
2 boneless skinless chicken breasts, sliced crosswise into 1/3-inch slices
6 green onions, sliced diagonally into 1-inch pieces
1 carrot, peeled, thinly sliced diagonally
1/4 teaspoon crushed red pepper flakes
6 tablespoons teriyaki sauce

Steps:

  • Cook noodles in large pot of boiling salted water until just tender.
  • Drain well; return to pot.
  • Add sesame oil and toss to coat.
  • Heat vegetable oil in heavy large skillet over high heat.
  • Sprinkle chicken with salt and pepper.
  • Add chicken to skillet and saute until no longer pink, about 2 minutes.
  • Add sliced green onions, carrot and crushed red pepper.
  • Stir-fry until vegetables are crisp-tender but still bright in color and chicken is cooked through, about 2 minutes longer.
  • Add noodles and teriyaki sauce and toss to blend well.

BEEF TERIYAKI NOODLES



Beef Teriyaki Noodles image

A quick homemade teriyaki sauce coats tender steak and vegetables, tossed with tender noodles for a quick, easy, and tasty meal! Add some diced green onions or a sprinkling of sesame seeds to serve, if you'd like. You can swap up the vegetables to use what you have on hand, or like best!

Provided by Rebekah Rose Hills

Time 30m

Yield 4

Number Of Ingredients 14

1 (8 ounce) package vermicelli pasta
2 tablespoons vegetable oil, divided
2 medium zucchini, diced
1 medium yellow onion, thinly sliced
1 large bell pepper, diced
salt and freshly ground black pepper to taste
1 tablespoon minced garlic
1 pound boneless rib-eye steak, fat trimmed, cut crosswise into thin strips
½ cup soy sauce
¼ cup water
¼ cup light brown sugar
2 tablespoons white vinegar
1 tablespoon cornstarch
½ teaspoon ground ginger

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.
  • Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, and bell pepper, season lightly with salt and pepper, and saute, stirring occasionally, until lightly caramelized and tender, about 8 minutes. Add minced garlic and cook until garlic is fragrant, about 1 minute. Transfer vegetables into a bowl and set aside.
  • Heat remaining oil in the skillet until hot. Add steak strips and sear until nicely browned on each side and steak is cooked to medium (or cook longer to your tastes). Season steak lightly with salt and pepper while it cooks.
  • Meanwhile, combine soy sauce, water, brown sugar, vinegar, cornstarch, and ginger in a bowl to make the teriyaki sauce. Whisk until sauce is well blended.
  • Add vegetables back into the skillet once steak is cooked and pour teriyaki sauce over everything. Bring mixture to a simmer, and cook until the sauce thickens up, about 2 minutes. Add cooked noodles and gently stir to evenly coat noodles with the sauce and distribute meat and vegetables evenly. Taste, and adjust the seasonings if desired.

Nutrition Facts : Calories 514.5 calories, Carbohydrate 63.5 g, Cholesterol 40.6 mg, Fat 19.1 g, Fiber 4.8 g, Protein 24 g, SaturatedFat 5.7 g, Sodium 1854.8 mg, Sugar 15.7 g

TERIYAKI BEEF AND NOODLES



Teriyaki Beef and Noodles image

Sometimes I leave out the veggies,brown the beef and add the beef to the sauce and simmer,then add it to the spaghetti.

Provided by Theresa Thunderbird

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil, divided
1 boneless sirloin steak, cut in small cubes
1 cup coarsely chopped onion
1 cup frozen green pea, thawed
1 clove garlic, minced
3 cups cooked pasta (I use spaghetti)
2 cups coarsely chopped tomatoes
1/4 cup sliced green onion
1/2 cup teriyaki sauce
1/4 cup apple juice
1 tablespoon cornstarch
1/8 teaspoon black pepper

Steps:

  • Put oil,garlic and beef in medium size pan and lightly brown the beef.
  • Add vegetables and stir fry.
  • For Sauce--combine all ingredients and cook on low until thick.
  • Add to beef and vegetables.
  • Pour all over cooked spaghetti and toss.

Nutrition Facts : Calories 400.2, Fat 13.8, SaturatedFat 3.4, Cholesterol 34.4, Sodium 1451.8, Carbohydrate 51.9, Fiber 8.5, Sugar 12.6, Protein 18.8

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