Wednesday, June 29, 2016

teriyaki noodle bowl














I'm still in the mood for Asian.  The whole family loves Asian food and it's a great way to throw a lot of fresh veggies into a meal.  I used my mom's teriyaki recipe- it was delicious.

camie's teriyaki noodle bowls (pass the peas, please)
8 ounces rice noodles, cooked per package instructions
2-3 chicken breasts, grilled and sliced (we used leftovers)
handful of shredded cabbage, from Trader Joes
handful of shredded carrots, from Trader Joes
handful of sliced baby bok choy, from Trader Joes
1 recipe mom's teriyaki sauce, see below
1 tablespoon cornstarch
1 teaspoon garlic chili sauce
1 tablespoon oil

teriyaki sauce
1/4 cup soy sauce
1/4 cup olive oil (I used 2 tablespoons)
2 tablespoons ketchup (I used 1 tablespoon to cut the sugar)
2 teaspoons minced garlic
1 tablespoon white vinegar
1/4 teaspoon pepper 

In a large wok, heat oil over medium-high heat.  When the oil is nice and hot add the cabbage, carrots, and bok choy.  Stir fry.  Combine the teriyaki sauce, cornstarch and garlic chili sauce.  Add the chicken and sauce.  Stir fry until everything is nice and hot and the sauce has been incorporated.  In each of 6 bowls, add noodles then top with chicken and veggies.  Enjoy!

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