Teriyaki Vegetable Noodle Bowl recipe on Gourmetpedia

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Recipes>Teriyaki Vegetable Noodle Bowl

Teriyaki Vegetable Noodle Bowl Recipe

Recipe

Philip Chiang, P.F. Chang’s China Bistro

Total time: less than 15 minutes

Cooking time: Less than 10 minutes

Difficulty: Easy

Ingredients

For 4 servings

- 2 pkgs (3 oz each) dry ramen noodles, without seasoning packet

- 2 Tbsp. vegetable oil, divided

- 2 Tsp. finely chopped garlic, divided

- 1 Tsp. finely chopped fresh ginger, divided

- 500 ml / 2 cups fresh broccoli florets

- 250 ml / 1 cup frozen shelled edamame

- 2 Tbsp. water

- 375 ml / 1-1/2 cups sliced fresh shiitake mushrooms

- 250 ml / 1 cup sliced red bell pepper

- 250 ml / 1 cup fresh snow peas

- 170 ml / 2/3 cup P.F. Chang's® Home Menu Teriyaki Sauce or other teriyaki sauce

Method

Cook noodles according to package directions. Drain, rinse and set aside.
Heat large skillet over medium-high heat. Add 1 tablespoon oil, 1 teaspoon garlic and 1/2 teaspoon ginger to skillet; cook 30 seconds.
Stir in broccoli and edamame. Pour in water, cover and cook 2 minutes, until water has evaporated.
Remove vegetables from pan and set aside.
Pour remaining 1 tablespoon oil, 1 teaspoon garlic and 1/2 teaspoon ginger into skillet. Stir in mushrooms and bell pepper; cook 2 minutes, until tender.
Stir in snow peas, broccoli mixture (3), teriyaki sauce and cooked noodles (1). Toss until well combined and heat until sauce is bubbling, about 2 minutes.
Remove from heat and stir in green onions. Serve.

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