Teriyakifishandnoodles Recipes

Steps:

• Heat oil in a non-stick wok (if your wok is not non-stick you may need extra oil).
• Stir fry the onion and garlic until tender.
• Add the fish and stir fry for 2 minutes.
• Remove the fish and onion from the pan and set aside.
• Add the orange juice and teriyaki sauce to the pan.
• Bring to the boil then turn the heat down a little.
• Toss in the bok choy, mushrooms, snow peas, asparagus and noodles.
• Cook for 1-2 minutes, stirring.
• Return the fish and onion to the wok.
• Cook another minute to heat through and serve immediately.

Steps:

• 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.

Steps:

• Put oil,garlic and beef in medium size pan and lightly brown the beef.
• Add vegetables and stir fry.
• For Sauce--combine all ingredients and cook on low until thick.
• Add to beef and vegetables.
• Pour all over cooked spaghetti and toss.

Steps:

• Prepare noodle mix according to package directions., Meanwhile, sprinkle beef with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry 6-8 minutes or until no longer pink. Remove from pan; discard drippings., Stir-fry vegetable blend and mushrooms in remaining oil 3-4 minutes or until vegetables are tender., Return beef to pan. Stir in noodle mixture; heat through.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.
• Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, and bell pepper, season lightly with salt and pepper, and saute, stirring occasionally, until lightly caramelized and tender, about 8 minutes. Add minced garlic and cook until garlic is fragrant, about 1 minute. Transfer vegetables into a bowl and set aside.
• Heat remaining oil in the skillet until hot. Add steak strips and sear until nicely browned on each side and steak is cooked to medium (or cook longer to your tastes). Season steak lightly with salt and pepper while it cooks.
• Meanwhile, combine soy sauce, water, brown sugar, vinegar, cornstarch, and ginger in a bowl to make the teriyaki sauce. Whisk until sauce is well blended.
• Add vegetables back into the skillet once steak is cooked and pour teriyaki sauce over everything. Bring mixture to a simmer, and cook until the sauce thickens up, about 2 minutes. Add cooked noodles and gently stir to evenly coat noodles with the sauce and distribute meat and vegetables evenly. Taste, and adjust the seasonings if desired.

Steps:

• Cook noodles in large pot of boiling salted water until just tender. Drain well; return to pot. Add sesame oil and toss to coat.
• Heat vegetable oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until no longer pink, about 2 minutes. Add sliced green onions, carrot and crushed red pepper. Stir-fry until vegetables are crisp-tender but still bright in color and chicken is cooked through, about 2 minutes longer. Add noodles and teriyaki sauce and toss to blend well.

Steps:

• Make the dressing and Ramen: In a lidded jar with a tight-fitting lid, combine the rice wine vinegar, soy sauce, lemon juice, ginger, and sugar. Shake until the sugar is dissolved. Add the vegetable and sesame oils and shake until emulsified. In the meantime, cook the Ramen in boiling water according to package directions. Discard or save the seasoning packets for another use. Drain the noodles, wash with cold running water, then drain again. Transfer to a medium mixing bowl. Re-shake the dressing if it has separated. Pour half the dressing over the noodles and toss to coat. Add the scallions and red bell pepper and toss, adding more dressing as needed. (If you have leftovers, the dressing is great on sliced cucumbers.) Garnish with sesame seeds. Cover and refrigerate until serving time. Note: The salad can also be served at room temperature. Make the Glaze for the Cod: Combine the soy sauce, mirin, brown sugar, and sake in a small saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer the sauce until it is thick enough to coat the back of a spoon, about 15 minutes. Set aside. Start your grill and heat to 350 degrees. Pellet grills use indirect heating. If you are using a charcoal or propane be sure to set it up for indirect method. Line a rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray. (Or oil it with vegetable oil.) Arrange the fish on the foiled baking sheet and brush the fillets with the teriyaki glaze using a basting brush. Put the baking sheet on the grill grate. Cook the fish for 10 minutes, then brush again with the glaze. When the fish is opaque and cooked through-about 5 minutes more- glaze again, then remove from the grill. Transfer the cod fillets to plates and serve with the Ginger-Scallion Ramen.

Steps:

• Mix the turmeric with the ginger, sugar and fish sauce in a shallow dish to make a quick marinade. Toss the fish in the marinade and set aside for 5 to 10 minutes while you prepare the noodles.
• Soak the noodles in boiling water for 10 minutes.
• Meanwhile, heat the oil in a wok or frying pan and fry the fish over a high heat for 3 to 4 minutes until just cooked. Turn the fish carefully so it doesn't break. Remove from the heat and add the chile, herbs and spring onions and lightly toss together.
• Drain the noodles and divide between four bowls. Add the chile-herb fish pieces, scatter with the peanuts and serve.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lay 2 large sheets of aluminum foil on a work surface.
• Rinse tilapia fillets and pat dry. Rub each fillet with olive oil, season with garlic salt and black pepper, and put in the center of a foil sheet. Add zucchini, bell pepper, and broccoli to each fillet, and pour teriyaki sauce over fish and veggies. Squeeze lemon slices over everything and then put slices in with veggies.
• Carefully seal all edges of the foil to form enclosed packets that won't leak. Place packets onto a baking sheet.
• Bake in preheated oven until vegetables are tender and fish flakes easily with a fork, 15 to 20 minutes.