Teriyaki Wok Noodles
Food
Main Courses
Japanese
Dairy-free
Vegetarian
A speedy stir-fried vegetables and mie noodle dish
10 Servings
Ingredients
• 850g broccoli, cut into florets
• 450g mie noodles
• 100ml sunflower oil
• 15g garlic cloves, finely chopped
• 350g carrots, cut into strips
• 290g red onions, cut into wedges
• 460g red peppers, cut into strips
• 50 baby corn
• 600ml Kikkoman Wok Sauce – Teriyaki
To serve:
• 50g spring onions, finely sliced
• 5g coriander, roughly torn
• 20g chilli pepper, thinly sliced
• 100ml Kikkoman Wok Sauce – Teriyaki
• 20 lemon wedges
Method
- Cook the broccoli in salted water for 2-3 mins.
- Plunge the broccoli briefly in cold water.
- Cook the noodles for 2 mins.
- Rinse the noodles briefly.
- Heat the sunflower oil in a wok or frying pan over medium heat.
- Add the garlic, carrots and red onions and sauté for 2 mins, stirring, until the onions start to brown.
- Add the broccoli, red peppers and baby corn and fry for 3 mins until the vegetables are cooked through but still firm to the bite.
- Add the noodles and 600ml Kikkoman Wok Sauce - Teriyaki and stir over medium heat for 3 mins until everything is well combined.
- Serve topped with spring onions, coriander and chilli pepper, with 100ml Kikkoman Wok Sauce - Teriyaki and two lemon wedges per serving.
