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Teriyaki Noodles
This veggie Teriyaki noodles is incredibly delicious. It’s a lovely explosion of flavours – hot, sweet, spicy and tangy all in one mouthful.
Teriyaki Noodles
Prep Time 15 minutes
Cook Time 20 minutes
Servings
3-4 people
Ingredients
Teriyaki spice paste
Prep Time 15 minutes
Cook Time 20 minutes
Servings
3-4 people
Ingredients
Teriyaki spice paste
Teriyaki Noodles
Instructions
  1. Heat water in a large pot and bring to a boil. Cook the noodles as per package instructions. I usually break apart the noodles by hand and then drop in boiling water. Let it boil for 2-3 minutes. Then switch off and let noodles sit in the hot water for another 3 minutes or until it is al-dente, cooked but still firm. Drain the water and rinse the noodles under running water to stop cooking the noodles any further. Add a teaspoon of oil to the noodles and toss lightly to coat. Set aside.
  2. Grind together all ingredients called for under Teriyaki spice paste. To a small sauce pan, add a tablespoon of oil. When the oil turns hot, add the ground teriyaki spice paste. Cook on medium high for 3-5 minutes or until the spice paste thickens and loses most of the water. Switch off. Set aside the cooked spice paste.
  3. To a large wok, add the remaining oil. When the oil turns hot, add the sliced onion and fry on high heat for a minute. Add the rest of the vegetables except paneer and capsicum and fry for about 7-8 minutes tossing frequently to avoid burning. When the veggies are crisp-tender, add the paneer and capsicum and fry for 3-4 minutes, stirring and tossing in between.
  4. Now add the cooked teriyaki spice paste and salt and mix well. Add the cooked noodles and mix gently so that the noodles and veggies are evenly coated with the spice paste. Taste and adjust seasoning. Switch off. Serve hot. Enjoy!
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