What’s in this bowl of vegan teriyaki noodles? Fresh ramen, reduced teriyaki sauce, broccoli florets and diced cabbage. Easy and fast meal that's both tasty and filling. It’s richly flavored, the broccoli florets were lightly crisp and the cabbage leaves were wonderfully sweet.For best results, I cooked the vegetables separately in boiling water before throwing them into the wok. That way, they were stir fried just long enough to reheat them. No danger of overcooking and turning them into a mush.
When the water boils again, scoop out the noodles and plunge in iced water. Drain well.
Into the boiling water, add the broccoli florets and diced cabbage. Cook for one minute.
Scoop out, plunge in iced water and drain.
Heat the cooking oil in a wok.
Add the onion and cook, stirring occasionally, until softened.
Pour the soy sauce, sake and mirin.
Stir in the ginger.
Boil gently until reduced to half.
Taste. If you want the teriyaki sauce to be a little sweeter, add honey or sugar.
Add the noodles and vegetables to the sauce.
Drizzle in a little sesame seed oil.
Stir and toss alternately just until heated through.
Top the vegan teriyaki noodles with toasted sesame seeds and serve immediately.
Cooked and originally published way back in November 28, 2016 when my older daughter was still a vegetarian (she eats poultry and seafood now), I discovered that reducing the teriyaki sauce before tossing in the noodles makes it sticky and it coats the noodles better. The reduced sauce gives the noodles a more attractive glossy appearance too that makes the dish more appealing.Ginger is not a traditional ingredient of teriyaki. But since this is a vegan dish without the richness of meat to add nuance, a little ginger-y heat is recommended although still entirely optional.
Keyword Noodles, Teriyaki Sauce
Vegan Teriyaki Noodles https://devour.asia/vegan-teriyaki-noodles/ March 5, 2021