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Teriyaki Fried Noodles

Nut and sesame free
Course Main Course

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.