I made these teriyaki fried noodles for a potluck at the Iyengar Center of Vermont and they were an instant hit. Not mentioned in the recipe but I included some lightly scrambled egg on the side.
Teriyaki Fried Noodles
Nut and sesame free
Ingredients
Sauce
- 1/2 cup mirin
- 1/2 cup sake or apple cider vinegar
- 1/2 cup soy sauce
- 1/8 cup sugar or more to taste
- 2 tblsp ginger chopped, or more to taste
- 2 tsp vegetable oil
Roasting Vegetables (Just Use What You Have! 🙂 )
- 1/2 whole butternut squash
- 3 large, whole carrots
- 1/2 whole kohlrabi
- 3 cloves garlic
Stir Fry ingredients
- 1 package vermicelli noodles
- 1 handful cooking greens chopped
Instructions
Roasting Vegetables
- Chop the vegetables into bite size pieces
- Toss with salt, pepper, vegetable oil
- Roast until tender. For me this works out to about 30 minutes at 350*F
Sauce
- Fry the chopped ginger until tender and very fragrant in a very large cooking pot or wok.
- Add the remaining sauce ingredients and leave heat on the barest level while completing remaining steps
Stir Fry
- Cook the vermicelli noodles according to package instructions in a smaller pot.
- Ladle the noodles from the water into the sauce and toss to coat
- Scrape the tender roasted vegetables into the sauced noodles and toss to coat. Turn up the heat to caramelize the sauce onto the vegetables
- Turn off the heat when everything is warm and coated. If desired, to add some color add chopped pieces of cooking greens and allow to wilt with residual heat.
