Teriyaki sauce is mixed with spaghetti noodles and sliced steak in this delicious recipe for teriyaki noodles. I always enjoy the flavor of mixing Asian sauces with pasta. You can use different types of noodles for this recipe if you would prefer—lo mein or chow mein noodles would be a good option as well. The noodles are cooked on the stovetop and the steak is sliced and stir-fried in a wok with garlic and ginger. I like to serve these noodles with egg rolls. Enjoy.
- 1lb whole wheat spaghetti
- 3 tablespoons peanut oil
- 3/4lb flank steak (thinly sliced on an angle)
- ground black pepper
- 1 bunch green onions (sliced)
- 2 inches fresh ginger root (peeled and grated or finely chopped)
- 3 garlic cloves (finely chopped)
- Teriyaki sauce-
- ¼ cup of soy sauce
- 1 cup of water
- ½ teaspoon ground ginger
- ¼ teaspoon garlic powder
- 5 tablespoons packed brown sugar
- 2 tablespoons honey
- 2tablespoons cornstarch
- ¼ cup of cold water
- To prepare the teriyaki sauce- Mix all of the sauce ingredients except for the cornstarch and ¼ cup cold water in a saucepan over medium-high heat. Bring to a boil. Reduce heat and simmer. Mix cornstarch and cold water in a cup and dissolve. Add to the sauce in the pan. Cook until the sauce has become thick.
- Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta and cook to al dente. Drain the pasta and put into a serving bowl.
- Heat oil in a large skillet or wok over medium-high heat. Add the meat and stir-fry for a couple of minutes. Add a liberal amount, of course, black pepper, green onions, ginger, and garlic. Stir-fry for 2 minutes more and stir in teriyaki sauce. Add the stir-fry to the cooked noodles and toss. Serve immediately.