Teriyaki Noodles (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
salt |
1 pound whole-wheat spaghetti |
3 tablespoons high-temperature cooking oil, such as canola, sunflower, or peanut |
3/4 pound flank steak, patted dry and thinly sliced on an angle |
coarse black pepper |
1 bunch scallions, cleaned and trimmed of root ends and rough tops, sliced on an angle |
1 cup frozen shelled edamame, defrosted |
2 inches fresh gingerroot, peeled and grated or finely chopped |
3 to 4 garlic cloves, grated or chopped |
1/3 cup teriyaki sauce |
Directions:
1. Bring a large pot of water to a boil, over medium heat. Salt the water, add the pasta and cook to al dente. Drain the pasta and put it into a serving bowl.
2. Heat the oil in a skillet or wok over high heat. Add the meat and stir-fry for a couple minutes. Add a liberal amount of coarse black pepper, the scallions, edamame, ginger, and garlic. Stir-fry for 2 minutes more and stir in the teriyaki sauce. Add the stir-fry to the noodles and toss. Serve.
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