Teriyaki Ramen Noodles Food

TERIYAKI CHICKEN RAMEN NOODLES

Steps:

• In a large wok or skillet, prepare the noodles according to package directions. Drain and set aside. Meanwhile, season chicken with salt, black pepper, and 1 teaspoon sesame oil. Set aside.
• After the noodles are finished, drain pan and wipe down with a clean damp towel. Heat over medium-high heat. Add 1 1/2 tablespoons olive oil and saute chicken until cooked through about 4-5 minutes. Transfer to a plate.
• Return pan to heat and add remaining olive oil. Add the garlic, ginger, broccoli, grated carrots, and edamame beans. Cook until the vegetables are just crisp tender, about 2-3 minutes.
• Meanwhile, whisk together the soy sauce, brown sugar, remaining 2 teaspoons sesame oil, rice vinegar, cornstarch, and water. Stir into the pan along with the cooked chicken and prepared ramen noodles. Allow sauce to bubble and thicken up and toss to coat well. Adjust seasonings with salt and pepper as needed plus chili flakes or Sriracha if desired.
• Serve hot topped with sesame seeds and green onions, if desired.

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 RAMEN NOODLES

Steps:

• Prepare ramen noodles according to package directions, set aside.
• In a large skillet over medium-high heat brown ground turkey in oil.
• Add the broccoli florets, carrots and bell peppers. Quickly sauté until the vegetables are crisp tender.
• Add the pasta noodles and pour in the sauce. Mix until completely combined.
• Serve immediately. Enjoy!

BEEF WITH BROCCOLI TERIYAKI AND RAMEN NOODLES

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.