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Recipe courtesy of Rachael Ray

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Teriyaki Noodles (12:11)

Total:: 45 min
Prep:: 20 min
Cook:: 25 min

Yield:: 4 servings

Level:: Easy

Ingredients

Salt
1 pound whole-wheat spaghetti
3 tablespoons high-temperature cooking oil, such as canola, sunflower, or peanut
3/4 pound flank steak, patted dry and thinly sliced on an angle
Coarse black pepper
1 bunch scallions, cleaned and trimmed of root ends and rough tops, sliced on an angle
1 cup frozen shelled edamame, defrosted
2 inches fresh gingerroot, peeled and grated or finely chopped
3 to 4 garlic cloves, grated or chopped
1/3 cup teriyaki sauce

Directions

Watch how to make this recipe.

Bring a large pot of water to a boil, over medium heat. Salt the water, add the pasta and cook to al dente. Drain the pasta and put it into a serving bowl.

Heat the oil in a skillet or wok over high heat. Add the meat and stir-fry for a couple minutes. Add a liberal amount of coarse black pepper, the scallions, edamame, ginger, and garlic. Stir-fry for 2 minutes more and stir in the teriyaki sauce. Add the stir-fry to the noodles and toss. Serve.

My Private Notes

Name: Teriyaki Noodles
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: Salt; 1 pound whole-wheat spaghetti; 3 tablespoons high-temperature cooking oil, such as canola, sunflower, or peanut; 3/4 pound flank steak, patted dry and thinly sliced on an angle; Coarse black pepper; 1 bunch scallions, cleaned and trimmed of root ends and rough tops, sliced on an angle; 1 cup frozen shelled edamame, defrosted; 2 inches fresh gingerroot, peeled and grated or finely chopped; 3 to 4 garlic cloves, grated or chopped; 1/3 cup teriyaki sauce