Teriyaki Chicken Stir-Fry Noodle

-

3/4 c. Homemade teriyaki marinade
1 c. Egg noodles
2 Mushrooms, sliced
1/2 Cauliflower, cut small
1 Cooking onion, sliced
1 Green onion, sliced
1 Red hot chilli pepper, small, minced
1 tbsp Toasted sesame

1 Grilled chicken breast, skinless and boneless, sliced
[Vegetarian option: Omit the chicken or replace it with firm tofu.]1 Carrot, medium size




Cook the chicken breast on a BBQ (or frying pan), sliced and set aside. [Firm tofu can be pan fried with a little bit of olive oil and teriyaki marinade.]

Slice carrots into thin strips using a peeler.

Soften all vegetables, except for the green onion, on a large frying pan. Add water to vegetables to prevent sticking.


Cook the egg noodles as instructed on the package.

Add the noodles, chicken (or tofu), green onion and toasted sesame to the vegetables and stir-fry for a few minutes.

Pour in the teriyaki marinade, stir well and cook for 5 minute.

Garnish with toasted sesame and green onion.


My comments:

My husband loved these teriyaki noodles. Even though the teriyaki marinade was too salty on its own, it was perfect when mixed with all the noodles and vegetables. If you wish to prepare the vegetarian version, I'd also suggest adding some colour peppers, broccoli or asparagus which will make the stir-fry even tastier.

Popular posts from this blog

Thai Curry Stir-Fried Rice

-
Image
3 c. Cooked rice* 2-3 tbsp Vegetable oil 1 Green onions, chopped 2-3 cloves Garlic, minced 3 Eggs 1/2 Fresh pineapple, cut into small chunks 3/4 c. Vegetables** 1 tbsp Sesame oil 2 tbsp Soya sauce 2 tsp Curry powder 1-2 tsp Thai curry paste * Freshly cooked rice has too much moisture and it is too soggy to fry; therefore, it is best to use leftover rice. If you don't have leftover rice, you can cool freshly cooked rice to room temperature and then place the rice in the refrigerator, uncovered, for a minimum of 1 hour to reduce the moisture. ** You can use any vegetables you like. I used frozen vegetable mix because it was the easiest thing to do and I thaw the vegetables to room temperature. Alternatively, you can chop up fresh vegetables into small pieces (eg. carrots, mushrooms, peppers, etc.), pre-cook them on the frying pan and drain the excess liquid. Drizzle 1 tbsp of oil to the rice and break up the rice into grains with a fork. Set aside. Stir together the soya sauce,
Read more

Orange Poppy Seed Cookies

-
Image
1/2 c. Sugar 1/2 c. Butter, unsalted, room temperature 1 Egg, room temperature 1 tbsp Orange zest (from 1 large orange) 1 1/4 c. Flour 1/2 tsp Baking soda 1 tbsp Poppy seeds Pinch of salt Preheat oven to 350°F. Beat the butter until creamy. Add the sugar and beat until light and fluffy. Add the egg and the orange zest. Beat until combined. In a separate bowl, mix together the flour, baking soda and salt. Slowly add into the butter mixture and mix with a wooden spoon until just combined. Fold in the poppy seeds. Place little mounds of cookie batter on a Silpat (or parchment paper or greased cookie sheet). Flatten slightly slightly with a fork. Bake for 9-11 minutes or until the edges turn a little brown. Be careful not to over cook and burn the bottoms. Allow the cookies to cool for 2-3 minutes before transferring them to a wire rack. My comments: When I saw the pictures on Elise's Simply Recipes , I knew I just had to try these cookies. It's easy to do and her cookies jus
Read more

Vegetable Risotto

-
Image
5 Sundried tomato 2 c. Green onion, chopped 1 tsp Garlic, minced 2 White mushrooms, chopped small 1 c. Asparagus, chopped to about 1" in length 2 c. Arborio rice 2 c. Water 4 c. Chicken or Vegetable broth 1/2 c. Dry white wine Olive oil Romano cheese, grated Combine the water and the chicken broth, bring to a boil. Then reduce the heat and keep the broth at a low simmer. Chop the sundried tomatoes. Set aside. In a large saucepan, soften the green onion, mushrooms, asparagus and garlic in a little bit of olive oil. Add the rice, stirring until the rice is coated with oil, add more oil if necessary. Stir in the tomatoes and cook for about 1 min. Add the wine and stir until the wine evaporates. Add 1/2 cup of simmering broth and cook the risotto over medium heat. Stir constantly until the liquid is absorbed. Continue to add the broth, 1/2 cup at a time and stirring constantly. Always allow the broth to be absorbed before adding more broth. It will take approximately 20-30 min to
Read more