Teriyaki Noodles Recipes

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 CHICKEN NOODLES

Steps:

• To make the sauce, mix the hot water and sugar in a large roasting dish, stirring to allow the sugar to melt and the water to cool. This should only take a few minutes. Add the soy sauce, ginger, garlic and chilli flakes, if using, and mix well.
• Add the chicken, cover and leave to marinate in the fridge for 30 minutes. The chicken doesn't have to marinate at all if you are in a rush but, if there is time, marinate in the sauce overnight so the sauce really soaks into the chicken. Preheat the oven to 200C/180C Fan/Gas 6.
• Roast the chicken for 25 minutes, or until cooked through and the juices run clear with no trace of pink when the thickest part is pierced with a skewer. Take the chicken thighs out of the roasting dish, leaving the marinade behind.
• Add the 5 nests of noodles to the roasting dish, flipping them over to coat them in the liquid. If the marinade has become quite dry, add up to another 300ml/10fl oz hot water.
• Put the chicken back on top of each noodle nest and put back into the oven for 10 minutes to allow the noodles to absorb the moisture. Garnish with the coriander, spring onions, red chilli and sesame seeds and serve immediately.

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 CHICKEN RICE NOODLES.

Steps:

• In a large skillet cook the garlic and chicken breast in the olive oil over medium heat.
• Place the rice sticks in a large bowl and pour very hot water over them. Set aside to soak for about 10-15 minutes.
• Once the chicken is almost cooked through, add the sliced peppers and cook for about five minutes.
• Add the white wine, honey, garlic powder, onion powder, pepper, and red pepper flakes. Reduce heat to medium low and stir often.
• Cook for about 5 minutes. Drain the rice noodles and add to the pan. Stir well and cook for a few minutes to let the noodles absorb the sauce.
• Serve immediately.

BEEF TERIYAKI NOODLES

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.

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.

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!

EASY TERIYAKI NOODLES

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.

TERIYAKI NOODLES

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.