Speedy Vegetables Teriyaki Noodles

I like to create fry victimisation Hokkien noodles. For one, there are one pan marvel. I don’t ought to cook rice on an individual basis in an exceedingly rice cooking utensil or boil food in a separate pot; second, it's all the way down to a private preference. I actually have a soft spot for cookery with Hokkien noodles. Usually, i will be able to loosen the noodle strands by hand before cookery them – a trick I’ve learned after I worked as a server in an exceedingly noodle search.

As for the dish sauce, it had been a straightforward concoction of grated ginger, white vinegar, sugar, soy and oil that was simmered till all the howling flavours are developed into the caramelly savoury goodness which we tend to are all aware of and love. whereas i take advantage of factory-made dish sauce from time to time, i believed I’d conjointly share my homespun dish sauce ala fuss free cookery for those that like to build sauces from scratch.I hope you'll like this instruction and happy cooking!

INGREDIENTS

• 1/4 cup soy sauce ( I used this brand)
• 2 Tbsps brown sugar
• 1/8 cup white vinegar
• 1/2 Tbsp grated ginger
• 1/2 Tbsps sesame oil
• 1 cup water
• 1 Tbsp cornflour
• Cooking oil
• 450g thin Hokkien Noodles (I used this brand)
• 1 brown onion, peeled & sliced
• 1 red capsicum (aka red pepper), deseeded & sliced
• 100g bean sprouts
• 100g baby spinach

Suggested garnish:

• Toasted sesame seeds
• Chopped chives/spring onion (aka scallions)

INSTRUCTIONS

For the sauce:

1. In a large stir fry pan, add soy sauce, brown sugar, white vinegar, ginger, sesame oil, water and cornflour. Switch on the stove and cook until the sauce is thickened over low-medium heat. The slower you cook, the more prominent the ginger flavour in the sauce but if you are pressed for time, you can make the sauce over high heat and boil until sauce can coat the back of the spatula. Check for taste and season with more soy sauce if required.Remove the sauce from the pan onto a bowl. Clean the pan and return it to the stove.

For the stir fry noodles:

1. Loosen the noodles by hand. If needed, blanch over boiling water, drained and rinse under cold running water. Set aside.
2. Heat up cooking oil in the pan. When the oil is hot add sliced onion and saute over medium-high heat until translucent.
3. Add capsicum and saute until aromatic.
4. Add noodles and saute over medium-high heat until they are very lightly charred. If you blanched the noodles before hand, saute the noodles until the water is completely evaporated.
5. Add bean sprouts and baby spinach. Saute until they are almost wilted.
6. Turning the heat to very low, add the teriyaki sauce and quickly mix all the ingredients together (see note 1) and the dish is now ready to serve.

Adapted from HERE

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