Rocket Man Spicy Teriyaki Noodles With Spring Onion
lara29_05
The trick to the perfect dish is to cook the noodles until they are al dente and then rinse them with cold water to stop the cooking process.
People: 2
25 min

Ingredients

80 grams
Bean Sprouts
100 grams
Bok Choy
2 tsp
Chili Powder
80 grams
Chinese Cabbage
4 Clove
Garlic
1.5 tbsp
Ginger
80 grams
Green Beans
1 tbsp
Kimchi
120 grams
Noodles
1
Orange
50 grams
Peanuts
80 grams
Shiitake Mushrooms
2 tbsp
Soy Sauce
2
Spring Onion
2 tbsp
Teriyaki Sauce
2 tbsp
Vegetable Oil

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Prep

  1. Boil your noodles according to the instructions on the package and set aside about a 1/4 cup of the starchy water when draining.
  2. Wash and cut your bok choy, chinese cabbage, green beans and shiitake mushrooms so that they all have a similar size and shape.
  3. Slice your orange into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
  4. Finely chop your garlic, ginger and spring onion.

Heating Steps

  1. Toast peanuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Heat vegetable oil in a pan and add garlic and ginger, chili powder and fry at lower temperature for several minutes.
  3. Turn up the heat to medium and add Shiitake Mushrooms to your pan and fry for 10 minutes.Finally, add Bean Sprouts, Bok Choy, Chinese Cabbage and Green Beans and fry for 5 extra minutes.
  4. Add soy sauce and teriyaki sauce to your pan and mix.
  5. Add your reserved starchy water from noodles to the frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Add your cooked noodles to your pan and mix until evenly coated. Serve and enjoy warm.
  2. Add Kimchi, Orange, Peanuts and Spring Onion on top.