Teriyaki Asian noodles with tofu and stir-fried vegetables tastes just as great as what you might get for take-out. Maybe better!
I like to use bottled teriyaki marinade, not only because I can be lazy when it comes to weeknight dinners, but it cuts down on the number of ingredients you need to buy.
That being said, there are times when DIY is doable, and to that end, there’s a simple recipe for teriyaki marinade following the recipe box. It will make more than you need for this recipe, but like bottled sauce, it will keep in the fridge.
As for noodles, this is eminently flexible. Use authentic Asian noodles like udon or Chinese wheat noodles, both available in well stocked supermarkets or natural foods stores; or, if you’ve got some long pasta noodles like spaghetti or linguine in the pantry, by all means, use them.
I like to complete this meal simply with a platter of sliced oranges and cucumbers, and cherry or grape tomatoes. You can also splurge a bit and serve with vegetable spring rolls from your store’s freezer section.
Making your own teriyaki sauce is easy, but depends on whether you have these ingredients on hand. If not, no worries — take the shortcut route and use a good bottled brand. You’ll need about half of this for this particular recipe.
- 1/4 cup soy sauce or tamari
- 2 teaspoons dark sesame oil
- 3 tablespoons agave or other liquid sweetener
- 1/4 cup rice vinegar or white wine vinegar
- 2 teaspoons grated or jarred fresh ginger, optional
- 2 teaspoons sesame seeds, optional (omit if you’re going to garnish the dish with them)
Combine the soy sauce, sesame oil, agave, and vinegar in a small bowl.
The recipe above calls for ginger, so you can skip adding it here if you’re making this DIY sauce specifically for this dish (bottled teriyaki isn’t gingery enough for me, so I added it to the ingredients). Whisk together. Otherwise, add the ginger and optional sesame seeds and whisk again.
Use about half of this marinade for the dish above, and store leftovers in a small jar in the refrigerator.
- 1 medium red bell pepper, any color, cut into narrow strips
- 6 ounces mushrooms, any variety, cleaned, stemmed, and sliced
- 4 to 6 ounces slender green beans, trimmed, or thawed frozen green beans
- 2 to 3 scallions, sliced
- 8 ounces Chinese wheat noodles, udon, spaghetti, or linguine
- 14-ounce tub extra-firm tofu
- 1 1/2 tablespoons high-heat oil, like safflower
- 1/4 cup bottled teriyaki marinade, plus more, to taste (or DIY, above recipe box)
- 2 teaspoons grated fresh or jarred ginger
- Freshly ground pepper to taste
- Sesame seeds or chopped toasted peanuts or cashews for topping
- Sriracha or other hot seasoning
- Prepare the vegetables as directed (bell pepper through scallions), since once you’ve got the noodles and tofu started, it all goes very fast from there. Set aside.
- Cook the noodles according to package directions until al dente, then drain.
- Meanwhile, cut the tofu into 6 slabs crosswise and blot very well with clean tea towels or paper towels. Or, better yet, if you have a tofu press, press the tofu ahead of time. In either case, cut into dice.
- Heat the oil in a stir-fry pan. Add the tofu and stir-fry over medium-high heat, stirring often, until golden on most sides, 5 to 8 minutes.
- Add the bell pepper, mushrooms, and green beans. Stir-fry for 2 to 3 minutes longer, just until the vegetables are tender-crisp. Stir in the scallions.
- Once the noodles are done and drained, add them to the pan along with the teriyaki, ginger, and pepper. Stir-fry just until everything is well blended and piping hot. Add more teriyaki marinade to taste, if you’d like.
- Sprinkle some sesame seeds or nuts over the top of the dish, if using, or pass them around. serve at once straight from the pan, passing around hot seasoning for spicing up individual servings.
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Photos by Mizina /Bigstock