Teriyaki - a cult sauce, the pride of Japanese cuisine, with a subtle sweet taste and a light, unobtrusive sourness. The sauce perfectly complements meat, seafood, fish, poultry, harmoniously sets off the taste of vegetable dishes.
There is no time for a complicated dinner, but at the same time you want to try something tasty? Prepare the noodles, supplement them with seafood, pork, mushrooms, chicken or vegetables. Add a little Teriyaki sauce and get a completely new, unique dish.
Teriyaki noodles - general cooking principles
• There is nothing complicated in cooking, most of the time is spent on preparing its main components. The sauce does not need to be prepared separately, it can be purchased at the supermarket, but with a special desire, you can make it yourself. The technology itself is simple, and the components are available, in our selection there is a recipe for Teriyaki homemade sauce, perfect for our chosen dish.
• For cooking, you will need a saucepan in which we will cook noodles, a colander for drying it and a wok pan. If there is no such vessel, you can use a deep and necessarily wide thick-walled pan.
• What kind of noodles will be depends on your own preferences. Rice, buckwheat or familiar wheat noodles - you can take any. The cooking technology will not change, as the noodles are cooked separately.
• A frying pan is needed for frying vegetables and other components, as well as for further heating of noodles that are already connected to them.
Teriyaki Homemade Noodle Sauce Recipe
Ingredients:
• finely grated ginger - 1 tsp;
• sugar - 50 gr.;
• garlic;
• a tablespoon of honey;
• a teaspoon of frozen oil;
• a spoon of quality wine vinegar;
• starch - 3 tsp;
• half a glass of soy dark sauce;
Cooking method:
1. Combine all the liquid components of the sauce, adding sugar and honey, mix thoroughly, fill in the starch and break up all the lumps.
2. Add ginger and grated very finely garlic. Place the container with sauce on the stove. Bringing to a boil, boil Teriyaki sauce on low heat for five minutes.
3. Hot, pour the sauce into a tightly closed container. After complete cooling, put in storage in the refrigerator.
Noodles with Teriyaki sauce, vegetables and chicken
Ingredients:
• egg noodles - 300 gr.;
• a pound of chicken;
• two sweet peppers;
• head of a bitter onion;
• three tablespoons of Teriyaki sauce;
• garlic;
• sesame seed - 2 tbsp. l .;
• two tablespoons of soy, dark sauce;
• a piece of ginger root;
• refined oil;
• young onion feathers.
Cooking method:
1. Wash the fillet with cool water. Dry the chicken with a towel and cut into small strips, a centimeter thick.
2. We prepare vegetables. Free peppers from seeds, cut the flesh into short strips. Chop the garlic finely, chop the onion into small slices, cut the ginger into thin slices.
3. On a strong fire, put a wide frying pan, pour sesame into it. Stirring, fry the seed for a minute and a half, until the color changes, and then put it in a bowl.
4. Pour quite a bit of oil into the hot pan. Warm slightly, dip the garlic with ginger in it. Stirring, cook for just a minute, and put the chicken in the pan.
5. Fry the slices of fillet until lightly browned evenly and put sweet pepper on it. Stirring systematically, cook another four minutes.
6. Add soybean concentrate and Teriyaki sauce, sprinkle with previously fried sesame seeds and mix thoroughly.
7. Put the noodles boiled, dried on a colander into a pan. Mixing with the other components, warm up for about a minute and turn it off.
Teriyaki Noodles with Asparagus Beans
Ingredients:
• green, frozen beans -100 gr.;
• 400 gr. wheat noodles;
• one bell pepper;
• a small carrot;
• half a white stem of leek;
• 0.25 cup soy concentrate (sauce);
• high-quality sunflower oil - 40 ml;
• large sesame seeds;
• 30 ml Teriyaki sauce - purchased or homemade.
Cooking method:
1. Peel the vegetables, wash with water and cut into small strips.
2. Put frozen beans in a colander, rinse with cool water and dry.
3. Pouring into a deep pan, warm the oil well and quickly lower the beans into it. Stir, fry over moderate heat for three minutes.
4. Add the carrot to the beans, cook it until soft. Then put pepper and onion, add soy sauce. Frying vegetables for three minutes, add Teriyaki. We extinguish at a minimum of heating for two minutes.
5. For ready-made hot vegetables, spread the noodles boiled in slightly salted water. Having mixed, we warm well.
6. When serving, sprinkle the dish laid on a plate with sesame seed.
Shrimp Teriyaki Noodles
Ingredients:
• packaging of finished Teriyaki sauce;
• 150 gr. noodles
• one carrot;
• onion head;
• 200 gr. peeled shrimp;
• a spoon of vegetable oil;
• bell pepper - one peppercorn.
Cooking method:
1. Dip shrimps frozen in boiling water. We stand a minute or until completely thawed, and recline in a colander.
2. Peel onions, carrots, sweet peppers. Cut the vegetables into thin, small strips.
3. Heating in a thick-walled pan, dip the onion into it. Frying until golden, add carrots, cook it with onions until soft, then put pepper. Fry vegetables for a couple of minutes.
4. In a separate large frying pan for about three minutes, fry the shrimp in oil, add Teriyaki and vegetable fry. Stir well, simmer for two minutes at the very minimum heat.
5. Add noodles cooked until cooked, mix thoroughly and warm well.
Rice noodles with Teriyaki sauce, shrimp, scrambled eggs and vegetables
Ingredients:
• forks of Beijing cabbage;
• 200 gr. rice noodles;
• a small carrot;
• two garlic cloves;
• onion;
• two large spoons of Teriyaki sauce;
• 3 tablespoons of oil - frozen sunflower or olive;
• two eggs;
• a quarter cup of drinking water;
• soy sauce - 4 tbsp. l .;
• a tablespoon of sugar;
• 350 gr. shrimp without shell.
Cooking method:
1. On a high heat in a pan, well heat up a little more than a teaspoon of oil. In a cup, stir the eggs, pour them into a pan, fry and transfer to a plate.
2. Cut cabbage and carrots into strips, chop the onion in half rings.
3. In a frying pan in olive oil, fry the onion half rings with the addition of chopped garlic. Put the carrots, passer until golden. Then add the cabbage to the vegetables and cook for another two minutes.
4. We put the vegetables in a bowl, and add a little more oil to the pan and fry the thawed shrimp in it.
5. When the shrimp meat turns red, we return to the pan the vegetables, egg omelet sliced in strips and boiled rice noodles.
6. Combine soy sauce with Teriyaki and water. Add sugar, stir well and pour the mixture into the pan. Stir thoroughly, simmer the noodles with Teriyaki sauce over low heat for two minutes.
Noodles with Teriyaki sauce, vegetables and pork
Ingredients:
• pork neck - 200 gr.;
• 150 gr. wheat noodles;
• one bell pepper;
• garlic;
• 70 gr. frozen green beans;
• medium-sized carrots;
• 50 ml Teriyaki sauce;
• high-quality vegetable oil;
• sesame seed;
• a small young zucchini.
Cooking method:
1. Rinse the pork thoroughly with cool water. We clean the meat from the films, cut into thin strips and spread in a bowl. Pour Teriyaki, add, add two crushed garlic cloves, salt a little and sprinkle with crushed black pepper. Stir, leave the meat to marinate for two hours.
2. Peel the zucchini, peppers and carrots. Cut the vegetables into short and very thin straws.
3. On a small fire, heat the pan, pour a little oil, put the pork in it. Stir frying until cooked.
4. Add all the vegetables to the finished meat, a little chopped into slices of chili pepper, pour Teriyaki. Fry everything together for seven minutes, until the carrots soften.
5. Add pre-thawed beans and let stand another five minutes. Then we combine vegetables with noodles, sprinkle with sesame seeds, mix well.
Noodles with Teriyaki sauce, mushrooms and chicken
Ingredients:
• buckwheat noodles - 300 gr.;
• 200 gr. chicken breast fillet;
• fresh champignons - 150 gr.;
• a small pod of chili pepper;
• olive oil;
• small onion;
• Bell pepper;
• 20 gr. butter homemade butter;
• soy sauce and Teriyaki - 4 tbsp each. l .;
• Tabasco sauce.
Cooking method:
1. Cut the champignons into strips or slices. Fry the mushrooms until ready in butter.
2. Chop the onions with the quarters of the rings, cut the flesh of sweet pepper into strips. Adding vegetable oil, warm the onion until soft. We put sweet pepper to it, cook it until softened, but do not let the skin fall behind the pulp.
3. In a mixture of vegetable and butter, quickly fry the fillet pieces. Add Teriyaki, a little chopped chili pepper and bring the chicken to readiness, reducing heat.
4. In salted water, boil the noodles, put in a colander, rinse, decant all the water.
5. In a pan we combine mushrooms, noodles, chicken fried from Teriyaki and vegetables. Stir, warm over low heat for a couple of minutes, add quite a bit of hot Tabasco, add soy sauce. Once again, mix everything well, keep on the fire for two minutes and set aside from the stove.
Teriyaki noodles - cooking tips and tricks
• Boil the noodles in parallel with the preparation of additional ingredients. Vegetables, meat and other ingredients should be hot when mixed, and noodles should be well-dried.
• Make Teriyaki homemade sauce yourself, put it in the refrigerator for storage, and use it not only for making noodles. Add a little to any daily meal and it will sparkle in a new way.
