3/4 c. Homemade teriyaki marinade
1 c. Egg noodles
2 Mushrooms, sliced
1/2 Cauliflower, cut small
1 Cooking onion, sliced
1 Green onion, sliced
1 Red hot chilli pepper, small, minced
1 tbsp Toasted sesame
1 Grilled chicken breast, skinless and boneless, sliced
[Vegetarian option: Omit the chicken or replace it with firm tofu.]1 Carrot, medium size
Cook the chicken breast on a BBQ (or frying pan), sliced and set aside. [Firm tofu can be pan fried with a little bit of olive oil and teriyaki marinade.]
Slice carrots into thin strips using a peeler.
Soften all vegetables, except for the green onion, on a large frying pan. Add water to vegetables to prevent sticking.
Cook the egg noodles as instructed on the package.
Add the noodles, chicken (or tofu), green onion and toasted sesame to the vegetables and stir-fry for a few minutes.
Pour in the teriyaki marinade, stir well and cook for 5 minute.
Garnish with toasted sesame and green onion.
My husband loved these teriyaki noodles. Even though the teriyaki marinade was too salty on its own, it was perfect when mixed with all the noodles and vegetables. If you wish to prepare the vegetarian version, I'd also suggest adding some colour peppers, broccoli or asparagus which will make the stir-fry even tastier.