Fried Noodles with Tofu and Vegetables in Teriyaki Sauce
Main Dishes • Japanese
Description
This recipe does not require additional spices or salt. If desired, you can add ginger, onion, or garlic for a spicier flavor. Keep in mind that ginger, sesame seeds, and garlic release their flavors in oil, so they should be sautéed before the main vegetables. Everything is cooked over high heat. A wok is preferable. For frying, it's best to use light sesame oil, but if unavailable, regular vegetable oil can be used.
Ingredients
- Egg noodles for wok 0 oz
- Tofu 0 oz
- Chicken Egg 1 piece
- Carrot 0 oz
- Frozen green bean pods 0 oz
- Orange Bell Peppers 0 oz
- Japanese kelp 0 oz
- Sesame Oil 0 fl oz
- Scallions 1 bunch
- Yakiniku sauce 0 oz
Step-by-Step Guide
Step 1
Chop the carrot, tofu, beans, bell pepper, and green onion or garlic chives. Soak the kelp in cold water.
Step 2
Boil the noodles (any type will do: pasta, udon, soba, glass noodles, spaghetti, etc.), drain and rinse under a weak stream of water to stop the cooking process (for hard varieties, this is not critical). Drain excess water.
Step 3
Crack the egg into a hot pan and swirl it around the surface. You should get a torn omelet. Remove the egg from the pan.
Step 4
To make the dish more Asian, sauté garlic, ginger, and sesame seeds in hot oil until golden. Then add the vegetables and tofu to the pan (it’s better to cook them in small batches). Once the tofu is browned, add one part of the teriyaki sauce and the kelp (without water). Stir-fry for 2 minutes.
Step 5
Add the noodles to the pan, ensuring there is no water in them, and add the egg. Stir-fry to allow the flavors of the vegetables to infuse into the noodles. After 2 minutes, add the second part of the sauce. Stir-fry for 2-3 minutes. Serve garnished with herbs.
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