Teriyaki Noodles
Servings: 4 servings
Calories: 219cal
Equipment
Ingredients
- 6 ounces lo mein noodles
- 1 teaspoon olive oil
Teriyaki Sauce
- ¼ cup low sodium soy sauce
- 1 Tablespoon sesame oil
- 2 Tablespoons oyster sauce
- 1 Tablespoon honey
- ¾ Tablespoon rice vinegar
- ¾ teaspoon chopped ginger
- ½ Tablespoon minced garlic
- ¾ teaspoon brown sugar
Optional Garnish
- sesame seeds
- sliced green onions
Instructions
- Combine all sauce ingredients in an immersion blender and blend until smooth. Set aside.
- Cook Lo Mein noodles according to package instructions. Drain and add cooked noodles to a wok.
- Add sauce to the noodles in the wok. Cook over medium-high heat for about 5 minutes to heat through.
- Mix cornstarch with water to make a slurry. Add cornstarch mixture to the wok.
- Turn heat down to low and simmer to thicken. When sauce thickens, turn off heat.
- Serve sprinkled with sesame seeds and sliced green onions.
Notes
- We used 1/2 cup of our Homemade Teriyaki Sauce which we make in larger batches and keep in the refrigerator. You can do the same and have extra on hand, or we have provided you with the measurements above for the appropriate amount of sauce for this recipe.
- I recommend lo mein noodles, but you can also use ramen or chow mein noodles instead.
- Store any leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat in a wok or skillet with a splash of olive oil.
Nutrition
Serving: 1serving | Calories: 219cal | Carbohydrates: 38g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 949mg | Potassium: 73mg | Fiber: 1g | Sugar: 5g | Vitamin A: 0.1IU | Vitamin C: 0.4mg | Calcium: 11mg | Iron: 0.3mg
