Easy Teriyaki Noodles

This is a simple version of Teriyaki Noodles. It’s super easy to make and a crowd pleaser. Best part? The noodles are all done in 30 minutes. Pair with a simple salad for a meat-free meal, or, with your favorite simple chicken or salmon for a complete dish.

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Start with chopping the veggies. Slice the carrots into match sticks or “julienned". The mushrooms can be sliced as below, or if they are on the smaller side, quartered.

Cut the green onion two ways. The white parts are sliced thin.

Slice the green tops at an angle, as they will be mostly for garnish.

After chopping, pull the sauce together.

Add the sauce ingredients to a measuring cup or small bowl.

Whisk the sauce all together, and place to the side until ready to use.

Heat the canola oil in a deep skillet. We use our Hestan NanoBond Essential Pan. Add the carrots and onions.

After sautéing the carrots and onions for a few minutes, add the mushrooms. Stir as not to over brown, but let everything soften a bit.

Add the frozen peas that have been rinsed. Stir all together until warmed through. Remove the veggies to a bowl and keep warm.

At this point, the noodles should be boiling. Once they are done, in about 4-6 minutes, drain and set to the side until ready to use.

Using the same pan, add the sauce. Bring to a boil and simmer for just a minute.

Add the noodles into the simmering sauce, stir well to coat all the noodles.

Yum! It’s almost done.

Return the veggies to the pan, along with the noodles in the sauce. Stir well. Add the green onion tops just at the last minute, saving a few for a garnish.

From Fridge to Table in 30 Minutes

This Asian inspired dish is easy to make and is a favorite around here. Top with sesame seeds and a few green onions, and it’s ready.

Yield: 6

Author: Jennifer Hipskind

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Teriyaki Noodles

Simple and satisfying Teriyaki Noodles. Great to serve the whole group and all done in 30 minutes!

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

Noodles

• 15 oz package wide lo mein noodles
• 1/2 cup carrots, julienned
• 4 green onions, green tops sliced in 1" pieces for garnish and the green parts sliced thin.
• 5 mushrooms, stems removed and quartered
• 2/3 cup frozen peas, rinsed in cold water
• 1 tablespoon canola oil
• Sesame seeds for garnish

Teriyaki Sauce

• 3 tablespoons +1 teaspoon brown sugar
• 3/4 cup soy sauce
• 3 tablespoons Worcestershire
• 2 tablespoon sesame oil
• 1 tablespoon minced ginger
• 1 clove garlic minced

Instructions

1. Heat canola oil over medium heat until shimmering in a deep skillet. Add the carrots. Sauté the carrots for a few minutes to soften. Add white parts of onion. Do not brown
2. Add mushrooms and sauté until they are slightly soft. Add the peas, stir in until warmed through. Remove the veggies and set to the side, keeping warm.
3. In a stock pot or deep pan cook noodles according to package instructions to al dente about 4-6 minutes. Drain.
4. In the same deep skillet the veggies were cooked in, add 3/4 sauce. Bring to a boil. Boil for one minute. Add the cooked noodles. Fry, tossing with tongs for 2-3 minutes. Add the veggies back to the pan with the noodles.
5. Add the rest of the sauce. Cook for 2-3 minutes more. Add the green onions and toss once. Pour onto a serving platter. Top with Sesame seeds. Serve at once. Enjoy!