Cooking with fresh chow mein noodles is new for me, and I’ve made a few dishes so far, and this teriyaki dish is definitely a must try. I’ve added in sautéed peppers and broccoli, and to finish it off, I topped everything with pine nuts and edamame beans. Enjoy!
Ingredients
2-3 tbsp soy sauce -depending on your taste
4 tbsp teriyaki sauce
1 tbsp hoisin sauce
1 tsp sesame seed oil
1 tbsp canola oil
1/3 cup water
Juice from half a large lemon
Black pepper
Frozen edamame beans
1 tbsp canola oil
1 large garlic clove -finely grated
1 large broccoli crown -cut into medium sized pieces
1 red bell pepper -cut into strips
1 orange bell pepper -cut into strips
Salt and black pepper to taste
1 (400 g) package fresh chow mein noodles
Pine nuts
Directions
- Whisk together the soy sauce, teriyaki sauce, hoisin sauce, sesame seed oil, canola oil, water, lemon juice, and black pepper. Set aside.
- Put some edamame beans in a small pot with water.
- Heat on low.
- Heat a pot of water for the noodles.
- As the water for the noodles heats up, make the veggies.
- Put the oil in a medium sized pan and add in the garlic. Heat on medium.
- Add in the veggies, salt, and black pepper. Mix often and reduce the heat a little when needed so the veggies don’t burn.
- When the veggies are almost cooked, remove from heat, and put them on a plate.
- Drain the water from the edamame beans and set aside.
- At this point the water for the noodles should be boiling. I like to cut the noodles in half because they’re so long.
- Add the noodles to the boiling water and gently stir. Cook for 2 minutes then drain the water.
- As the noodles are in the boiling water, pour the sauce into the pan that the veggies were cooked in. Heat on medium-low.
- Add the noodles and the veggies to the sauce. Increase the heat to medium.
- Using two forks, mix the noodles and the veggies together. Reduce the heat a little if needed.
- When the noodles have soaked up most of the sauce, remove from heat.
- When serving, top with edamame beans and pine nuts.
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