Stir-Fried Ginger Teriyaki Noodles
This classic Japanese inspired noodle bowl is bold on flavors and easy to make at home. Loaded with hearty noodles, thinly sliced flank steak and vibrant green vegetables complimented with a sweet soy based sauce.
Active Time: 20 minutes
Total Time: 45 minutes
1 lb buckwheat noodle or whole wheat spaghetti
3 Tbsp vegetable oil, such as canola, sunflower, or peanut
3/4 lb flank steak, patted dry and thinly sliced on an angle
Black pepper, coarse ground, to taste
1 each bunch scallions, cleaned, root ends discarded, sliced on an angle
1 Cup frozen shelled edamame, and defrosted
2 Tbsp fresh ginger, peeled and grated or finely chopped
Pro Tip: use the backside of a spoon to effortlessly scrape away ginger skin
4 ea. garlic cloves grated or finely chopped.
1/3 Cup S&F Ginger Teriyaki Sauce
Large Skillet or wok
Large serving bowl
- Bring a large pot of salted water to a boil, add the noodles/pasta and cook to al dente. Drain the noodles/pasta and transfer to a serving bowl. Reserve.
- Over high heat, heat the oil in a skillet or wok. Add the meat and stir-fry for a couple minutes until meat is seared and cooked.
- Next add a good pinch of black pepper, scallions, edamame, ginger, and garlic. Stir-fry for two minutes more and add in the S&F Ginger Teriyaki Sauce.
- Add the stir-fry to the noodles and toss.