Recipe courtesy of Rachael Ray

Teriyaki Noodles

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

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Level: Easy
Total: 45 min

Prep: 20 min
Cook: 25 min

Yield: 4 servings

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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

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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.