Stir-Fried Ginger Teriyaki Noodles


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 Pot
Large Skillet or wok
Large serving bowl


  1. 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.
  2. 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.
  3. 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.
  4. Add the stir-fry to the noodles and toss.