Teriyaki noodles

Rice noodles are sold dried and need to be soaked before use - just follow the pack directions, and then use them in this delicious stir fry.
Preparation and cooking time: 20 minutes + 1 hour marinating, Calories per serving: 370


serves 2
2 tablespoons teriyaki sauce or dark soy sauce
1 tablespoon lime or lemon juice
1 - 2 teaspoons chilli sauce, according to taste
1 tablespoon chopped fresh coriander
225 g (8 oz) firm tofu, cubed
100 g (3 1/2 oz} rice noodles
1 teaspoon stir fry oil or sesame oil
1 garlic clove, crushed
250 g (9 oz) fresh or frozen stir fry vegetables
60 g (2 oz) fresh beansprouts
salt and freshly ground black pepper
a handful of spring onions, shredded into fine strips, to garnish


1. Mix together the Teriyaki sauce or soy sauce, lime or lemon juice, chilli sauce and chopped coriander in a non metallic bowl. Add the tofu cubes,
stir well, cover and refrigerate for at least 1 hour.

2. When ready to cook, put the noodles into a large bowl and cover them with warm water. Leave them to soak for about 5 minutes, or follow the pack instructions, then drain well.

3. Heat the stir fry oil or sesame oil in a wok or large frying pan. Add the garlic and vegetables (but not the beansprouts) and stir fry them over
a high heat for 2 - 3 minutes.

4. Acid the noodles to the wok or frying pan and cook, stirring, for another 2 minutes. Now add the beansprouts and tofu with its marinade.

5. Cook over a medium to high heat, stirring gently, for 1 - 2 minutes until all the ingredients are heated through. Check the seasoning, adding salt and pepper to taste and then serve, garnished with the spring onions.

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