Teriyaki Noodle Stir Fry
Subscriber Linda Willard sent The Scramble this kid-friendly stir-fry recipe that can be enjoyed hot or cold. Recipe tester Debbie Firestone said that her 9-year-old daughter declared it her “absolute favorite recipe!”
- 8 oz. Japanese soba noodles or use whole wheat linguine (use wheat/gluten-free, if needed)
- 4 Tbsp. vegetable oil
- 1 lb. boneless skinless chicken breasts or extra-firm tofu packed in water cut the chicken into 1/2-inch strips or drain the tofu, wrap it in a clean dishtowel to absorb excess water, and then dice the tofu (optional)
- 1 red, orange, or yellow bell pepper cut into 1-inch strips
- 3 carrots thinly sliced (about 1 1/2 cups)
- 1 small red onion halved top to bottom and cut into thin half rings
- 3 scallions green and white parts, sliced
- 1/4 tsp. crushed red pepper flakes optional
- 2 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed)
- 4 Tbsp. reduced-sodium teriyaki or stir-fry sauce or more to taste, or make your own—see Tip
- Cook the noodles according to the package directions until they are al dente. Drain and toss them immediately in a large bowl with 1 Tbsp. oil. (If you are making your own teriyaki sauce, make that now, too—see Tip)
- If using chicken or tofu: While the noodles are cooking, heat 1 Tbsp. oil over medium-high heat in a wok or large skillet (nonstick skillet for tofu) and add the cut chicken (or tofu).
- Cook, tossing often, until the chicken is no longer pink, about 3 minutes (or the tofu is lightly browned, about 5 minutes). Add the chicken or tofu, if using, to the bowl with the noodles.
- Add 2 Tbsp. oil to the skillet over medium-high heat and add the peppers, carrots, onions, scallions and red pepper flakes (optional).
- Cook, stirring frequently, until the vegetables are tender-crisp, about 3 minutes.
- Add the noodles, chicken or tofu (optional), soy sauce, and teriyaki or stir-fry sauce to the pan and toss it together for 1 minute. Serve hot or chill for up to 24 hours and serve it cold.
Do Ahead or Delegate: Cook the noodles and stir tossed with a little oil to prevent sticking, cut and refrigerate the chicken (or dice the tofu if using), slice the bell pepper, the carrots, the onion and the scallions, make the teriyaki sauce if preparing your own or fully cook and refrigerate the dish. Scramble Flavor Booster: Use the optional crushed red pepper flakes and serve the noodles with Asian chili garlic sauce. Tip: To make your own teriyaki sauce, combine 1 1/2 Tbsp. soy sauce, 1 1/2 Tbsp. rice vinegar, 1 1/2 Tbsp. rice wine, 1 1/2 tsp. brown sugar and 1/4 tsp. each of ground ginger and garlic powder. To deepen the flavor, simmer it for about 3 minutes. Video: Check out Jessica making this recipe on Facebook Live. Nutritional Information Per Serving (% based upon daily values) Calories 339, Total Fat: 11g, 16.5%; Saturated Fat: 1g, 5%; Cholesterol: 44mg, 14.5%; Sodium: 825mg, 34.5%; Total Carbohydrate: 38g, 12.5%; Dietary Fiber: 5g, 18%; Sugar: 7g; Protein: 25g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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