Enrique Iglesias' Spicy Teriyaki Noodles With Shiitake Mushrooms
Janssen
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: 1
25 min

Ingredients

0.5
Avocado
45 grams
Cabbage
2 tbsp
Cilantro
40 grams
Edamame
2 Clove
Garlic
50 grams
Noodles
0.5
Onion
0.75 tbsp
Rice Vinegar
45 grams
Shiitake Mushrooms
1 tbsp
Soy Sauce
1
Spring Onion
1 tbsp
Sriracha
1 tbsp
Teriyaki Sauce
50 grams
Tofu
1 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 cabbage and shiitake mushrooms so that they all have a similar size and shape.
  3. Slice your avocado and tofu into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
  4. Finely chop your cilantro, garlic, onion and spring onion.

Heating Steps

  1. Heat vegetable oil in a pan and add onion, garlic and fry at lower temperature for several minutes.
  2. Turn up the heat to medium and add Cabbage, Edamame, Shiitake Mushrooms and Tofu to your pan and fry for 15 minutes.
  3. Add rice vinegar, soy sauce, sriracha and teriyaki sauce to your pan and mix.
  4. 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 Cilantro and Spring Onion on top.