Teriyaki Noodles
Ingredients
The noodles
-
12
ounces
dry udon noodles
The sauce
-
⅓
cup
soy sauce
-
¼
cup
rice vinegar
-
¼
cup
vegetable broth or water
-
2
tablespoons
brown sugar
-
2
tablespoons
honey
-
1
tablespoon
black vinegar
-
1
tablespoon
Shaoxing wine
-
1
teaspoon
toasted sesame oil
-
½
inch
ginger, grated into paste
-
1
clove
garlic, grated into paste
-
1
tablespoon
corn starch
Instructions
- Whisk together the soy sauce, rice vinegar, vegetable broth, brown sugar, honey, black vinegar, Shaoxing wine, sesame oil, ginger, and garlic in a small pot.
- In a small bowl, whisk together the cornstarch with 1 tablespoon of water and add it to the teriyaki sauce.
- Bring the sauce to a rapid simmer over medium-high heat, then reduce to a low simmer and cook until thickened, about 5 minutes.
- Meanwhile, cook the noodles in well-salted water according to package instructions, then drain and return to the pot.
- Pour the sauce over the noodles, adjust the heat to medium, and toss the noodles in the sauce using tongs. Serve hot.
Nutrition Facts (estimated)
Servings
5 servings
Calories
310
Total fat
3g
Total carbohydrates
60g
Total protein
12g
Sodium
1431mg
Cholesterol
0mg
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