Tuesday, April 16, 2013

Teriyaki with Udon {Recipe}

This is a favorite in our family - even the 1 year old loves it! It requires a little prethinking, so the meat can marinade, but once that is done, it's an easy dinner to throw together.


Teriyaki with Udon

1/3 c veg. oil 
3/4 c soy sauce 
1/2 c orange juice
1.5 TB brown sugar
1.5 TB honey
3 cloves garlic, minced
1 TB grated fresh ginger (1/2 TB of ground ginger will do in a pinch)
2 TB dry sherry (optional)

Mix together the above ingredients, and in a container with a lid place the marinade and

3-4 lb meat - chicken or beef

Marinade 4-12 hours.

You'll also need
1 red onion, cut in strips
2-3 cups vegetables - fresh, chopped OR frozen, thawed in cold water - I use a mix that usually includes carrots, peppers, water chestnuts, broccoli, sugar snap peas, peas, baby corn, button mushrooms
1 TB sesame seeds
1 package of Udon or Soba noodles 

Cook Udon or Soba according to directions on package (usually takes 5 minutes or less). Once done, drain, and add a little oil to keep noodles from sticking together.

Saute strips of onion in olive oil over medium high heat. Remove meat from marinade saving marinade for later. Add to pan and sear sides. Add vegetables. Cook at medium high for 2 minutes. Add leftover marinade* and cover immediately. Allow to cook down 5-7 minutes. 
Add a lightly beaten egg and stir to cook at this point, if desired.

Serve hot over noodles.

If you wish to make this meal a Vegetarian option, marinade the Vegetables for 2 hours. Follow instructions the same just omitting the meat section. If you want added protein, you can add a cup of cooked garbanzo or cannellini beans with the vegetables.

*The heat of the pan will cook out any bacteria from the uncooked chicken that is in the leftover marinade.


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This post Teriyaki with Udon {Recipe} first appeared on Two Os Plus More on 15 April 2013


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